Toss the poblanos, serranos, and jalapenos in 2 tablespoons of the vegetable oil and season with salt. Place in the oven to roast for about 15 minutes or until the skin is dark brown. Remove from the oven and allow to cool. Remove the skin and the seeds from the peppers.
1/4 cup Sesame Seeds 1/4 cup Pepitas (Pumpkin Seeds)
Toast sesame and pumpkin seeds in a small saute pan until fragrant. Using a spice grinder, grind the sesame and pumpkin seeds.
Add the beer and the chicken stock and bring to a boil and reduce to a simmer. Add the rest of cilantro (saving some for garnish). Stir in the tomatillo mixture and the chocolate and let simmer until the chicken is cooked through and the mixture has reduced a bit, about an hour.