Roast the poblanos directly over coals until they blister.
Immediately place them in a plastic bag and wait until they cool off. Open them carefully with a sharp knife and rinse the peppers while removing the burnt skin, seeds, and veins. Drain and reserve them.
Brown the meat in a pan with little oil then add the onion and garlic, the salt and sautée for three minutes. Next, add the raisins and almonds. Keep the heat low for another 5 minutes. Stuff the chiles and place them on plates. Cover them with the caldillo and serve.
Lightly roast the tomatoes, onion, and garlic over coals, a direct flame, or in your oven.
Place the roasted ingredients in a blender along with the herbs and salt, and grind to a sauce texture.
Cook the sauce in a pan with little oil for 5 minutes.