Grille fresh poblano peppers on a hot grille until the skin becomes charred, and the flesh becomes pliable. Place in a bowl and cover with plastic. Allow to cool.
Gather and cut all your vegetables and ingredients.
Heat a saute pan over high heat. Add in the cumin and corriander seeds. Toast slightly until the aromas come forward. Do not bur. Remove from the heat and set aside.
Heat a thin layer of avocado or other oil in a heavy bottom pot. Add the onion and garlic. Saute until translucent. Then add in the chilis. Stir to coat evenly. Add in the Cumin, Corriander, cinnamon sticks, and allspice berries. Stir until well coated with the oil.
Add in the tomatillos and tomatoes. Stir well and cook for about a minute. Then add the broth and bring to a simmer. Add in the chocolate, raisins, and nuts. Melt the chocolate and continue stirring it in. Cook for about 10 minutes over medium heat until all the ingredients are well blended.
Add the remaining ingredients. Allow the tortillas to soak up a lot of the juice and fall apart. Remove the cinnamon sticks and allspice seeds. Pour the sauce into a blender and blend until smooth. Adjust seasoning as needed.
Serve with your favorite Mexican specialty. Roasted Turkey, Chicken or Beef are traditional. But, Enchiladas, tamales, Burritos, or other specialties work fine too. Refrigerate or freeze what you don't use. This sauce will hold for a while.
