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1
Preheat the broiler.
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2
Place the onion, garlic, poblanos, and jalapenos on a baking sheet, with the chiles skin side up.
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3
Place under the broiler and grill for about 10 minutes, until the onion and garlic are quite soft and the chile skins are blackened.
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4
Cover the chiles with a damp kitchen towel and let rest for about 20 minutes.
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5
Peel off the skins or scrape them off using a paring knife.
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6
Remove the stems and seeds.
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7
Coarsely chop the chiles, garlic, and onion.
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8
Grind the cumin and coriander seeds in a coffee mill or with a mortar and pestle.
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9
Drain the beans and place them in the slow cooker.
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10
Add the chiles, garlic, onion, ground spices, water, tomatoes, chili powder, and oregano.
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11
Cover and cook on low for 6 hours.
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12
Add the beer, cocoa powder, and chicken and continue cooking on low for 2 hours, until the meat is very tender.
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13
(In a pinch, you could put all the ingredients in the pot at the same time and cook for 6 to 8 hours.
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14
By adding the chicken during the last 2 hours, you will retain some of the chunks.)
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15
Season to taste with salt and pepper.
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16
Serve at once.
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17
Use 6 chicken legs or 10 drumsticks rather than the cubed chicken breast.
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18
Add chorizo sausage for additional flavor.
