Roast the poblanos under the broiler, or over your gas stove until the skins are blistered and blackened. Immediately place them into a paper bag, close and set aside.

Remove the chorizo from the casing (if there is one) and place it into a large cast iron skillet over medium heat.

Pre-heat the oven to 350°F

While the chorizo is cooking, chop the onion, mince the garlic, slip the poblanos out of their skins, remove the tops, and the seeds - if you want - and chop the poblanos.

Once the chorizo is cooked, remove it from the skillet and set it aside - make sure to leave some of the yummy browned chorizo bits and grease in the skillet.

Add in the butter and melt.

Toss in the onions, garlic, and poblanos and cook until the onions just start to become translucent, but are still slightly crisp.

Add the chorizo back in and blend.

Pour the cubed stuffing into the skillet along with the vegetable broth and dried cranberries, mix thouroughly (if you're not cooking it in the skillet - you can mix it all up in a bowl and transfer it to a large 9X13 baking dish)

Bake uncovered for 30 to 40 minutes, until the top layer is crispy.

Sprinkle with freshly chopped cilantro and serve.