Preheat the oven to broil and move the oven rack to the highest position.
Next, combine all the vegetables except the ancho chiles in a cast iron skillet or a sheet pan.
Put the pan on the top rack to broil. Wearing an oven glove, occasionally stir the vegetables with a spoon. Keep the dish in the oven until the tomatoes begin to bubble and blacken.
Take out the pan and cool for 5 minutes. Meanwhile, steep the chiles in a small mixing bowl by covering the chiles with boiling water.
After steeping for 10 minutes, remove the chiles from the bowl and cut off the stems.
Using a food processor or blender, puree the slightly cooled vegetables and chilies until smooth. Put the pureed mixture into a saucepan and add the spices and stock. Cook on the stove top at a medium heat for approximately 25 minutes. Sprinkle with the lime juice and add in the zest. Serve immediately or store in the refrigerator for later use.
