Onions, carrots, peppers and garlic cut into cubes. The meat is cleaned from the perimeter membrane separates from the bone removed is intermediate membranes and cut into pieces as walnut. Heat in a pan 1 tbsp olive oil and fry the meat until it gets nice soot from all sides. Remove the pan from the heat and the meat is extinguished with wine. In a saucepan heat 2 tbsp olive oil. Onion stew them with a lid for about 3-4 minutes, stirring occasionally. Add carrots, chili and pepper, and fry until it begins to feel the smell of peppers. Insert the garlic, fry 2 more minutes. Add milled coriander, cumin, cinnamon, oregano, bay leaves, cardamom and grated orange peel. Stir until spices develop good flavor - about a minute. Meat with wine are placed in the pan, add the tomatoes and pour the broth. Allow to boil and kotlonat reduced almost to a minimum. Allow to simmer for 1 hour. Stir occasionally. After an hour add the raisins, rice and cocoa / chocolate. Boil for 30 minutes, stirred more often. The soup is served abundantly sprinkled with fresh coriander or Epazote (I substituted with parsley). * Soup is an explosion of flavors, perfectly complementary and creating great taste. Mexican cuisine is known for the splendor of the spices used and this recipe is no exception - a small masterpiece of Mexican cuisine!