Heat a dry medium skillet over medium-low heat. Sprinkle in the oregano, cumin, fennel, peppercorns, cloves and canela. Cook, stirring constantly so as not to burn the spices, until they just begin to smoke. The moment the do, transfer them to a spice ginder and grind to a fine powder. Drain the chiles and discard the soaking water. Combine the chiles, vegetables, fruits and ground spices in a very large heavy-bottomed pot. Pour in the chicken stock, gring to a simmer, and cook, stirring occasionally, for about 30 minutes, until the flavors meld.
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