Roast the pasilla and ancho chiles in a dry skillet on high for 1 minute, turning once. Add water to the skillet and soak for 30 minutes. Rinse the chiles well, discarding the soaking water. Add to a blender.
In a saucepan, bring the chicken broth to a boil, reduce heat to low and add tomato, tomatillos, onions, and garlic. Simmer for 10 minutes. Add the raisins, cloves, cinnamon, pepper, and chocolate to the pot and while occasionally stirring cook until the chocolate has melted. Transfer the mixture to the blender. Blend until smooth. Taste and add salt, if needed.