4 large 1 small 2 Tbsp. 1/2 C. 1/4 C. 2 tsp. 1/8 tsp. 1 tsp. 1 1/2 C. 1 oz. 1/3 C. 1 Tbsp. 3/4 tsp.
Poblano chiles (about 3/4 pound) Onion, peeled and cut into 1/4-inch slices Olive oil Slivered almonds Pine nuts Hot chili powder, or 2 teaspoons chili powder plus Cayenne Ground cumin Chicken broth Semisweet chocolate, chopped Whole fresh cilantro leaves Fresh lime juice Salt
Cut peppers in half lengthwise, and discard seeds and membranes.
Line a large baking sheet with foil; grease foil.
Place onion slices and pepper halves, skin sides up, on baking sheet. Broil peppers about 5 minutes or until skins are blackened. Place in a zip-top plastic bag and seal; let stand 15 minutes.
Peel and coarsely chop. Broil onion slices about 10 minutes, or until edges are blackened. Cool and chop.
Heat the olive oil in a large saucepan over medium heat. Add the almonds and pine nuts, and cook, stirring constantly, about 4 minutes or until nuts are lightly browned.
Stir in the chili powder and cumin and cook 30 seconds or until spices are fragrant.
Add the broth, onion, and peppers. Bring to a boil.
Reduce heat to medium-low, cover and simmer 15 minutes or until the onion is very tender.
Add the chocolate, stirring until melted. Let mixture cool slightly and transfer to a food processor.