6 cup water 3 ounce dried mulato chile peppers 2 ounce dried ancho chile peppers 2 ounce dried pasilla chile peppers 1 cup pitted whole dates, chopped 1 pound tomatillos, husked 2 bunches green onions, cut into 2- to 3-inch pieces 1 cup almonds ½ cup sesame seeds 6 cloves garlic, halved lengthwise 2 tablespoon vegetable oil 10 cup reduced-sodium chicken broth 2 6-inch corn tortillas, torn 2 teaspoon salt 1 teaspoon dried oregano, crushed 1 teaspoon ground cumin ½ teaspoon ground coriander ¼ cup orange juice