Smoked Chicken and Pablano Chili is made in 4 steps and takes about 9 to 10 hours total to prepare:

First the chicken and pablanos are prepared by short smoking the birds and chiles in a low heat, mesquite smoker for about 3 hours then the birds are moved into a crock pot where they are slow cooked with the smoked poblanos in a thick broth of wine infused with chili, spices, chocolate and raspberry jam. After the chikens have cooked down for an aditional 4-5 hours the meat is removed from the chile mix (which is strained and both parts saved), separated from the bone and shredded. The shredded chicken is then mixed in with the remaining chile mix and slow cooked an additional 45 minutes+. Finally the chili is prepared mixing in additional chili powders and spices, the saved broth, a touch of salvadorian sour cream and topped with chopped cilantro.

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Step One: Fire Up The Smoker

The first step requires a smoker - I use a couple of customized Charbroil Electric H2O Smokers. Because I live in a marina, charcoal and gas pits are out of the question but I have fixed up my electric smokers to produce some great flavors by slowly smoldering small amounts of charcoal and wood in a controlled temperature closed cooker.

Remove the tops from about 8 fresh poblano chiles and 3 good sized red peppers. Wash two medium sized chickens (remember that you have to get them in your slow cooker - I use a cuisinart) pat dry and rub down with a 50/50 mix of salt and sugar. Place the chickens and topped chiles and peppers in a low heat smoker (200 to 215 deg) for 3 hours. Add a small hand full, about 1/4 cup, of mesquite every hour - don't soak your mesquite! Good smoking wood should be kept like a good cigar it shouldn't be dry but adding it to the smoker soaking wet will make your meat taste resiny.

Step Two: Spices, Spices!

In a spice mill grind to a reasonably fine powder the following dried chilis, and spices and combine:
Quantities listed are before milling:

1 stick Canella (mexican dried soft bark cinnamon)
4 cloves
2 tablespoons cumin seeds
3 dried seeded ancho chilies (break into small pieces before placing in grinder)
4 dried seeded pasilla chilies (break into small pieces before placing in grinder)
4 chipotle chiles
1 block of mexican chocolate
1½ tablespoons dried oregano

Chop the smoked chiles and peppers and place them with both chickens into a large slow cooker and sprinkle with dried spice and chili powder mix. Turn the chickens over halfway through to ensure that they are well coated with the spices.

Add to the slow cooker:

2 large red onions chopped
1 bottle of Syrah (the better the wine the better the results!)
2 jars (10 oz ea.) seedless raspberry jelly
10 cloves of garlic - crushed

Cook the chikens in broth on high setting for 4 to 4.5 hours, turning each duck over in the slow cooker every 1.5 hours (try not to break the chicken up while turning).
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Step 3: Prepare the Chicken

When the chickens are done the meat should easily separate from the bone. Remove the chickens from slow cooker with tongs and slotted spoon - the chickens will likely break into pieces as they are removed from the pot so be careful not to burn yourself.

Place the chicken out a cooking sheet and let cool.
Strain the liquid from the slow cooker into another vessel. repalce the strained chiles and pepper and onions in the slow cooker, saving the liquid.
After the liquid has cooled separate as much of the excess fat from the liquid as possible with a ladle or spoon and set aside the remaining liquid.

Step 4: Chile Preparation:

When the chicken has cooled enough to touch remove the bones by hand and shred the meat using your fingers and/or a pair of forks Place shredded chicken back into a slow cooker- mixing with the chiles peppers and onions. Drizzle several tablespoons of olive oil over the meat, set on high and add the following ingredients.

2 heaping tablespoons ancho chile powder
1 tablespoon pasilla chile powder
3 cups of the strained liquid saved from step 2.
1 cup of Basic Mole Paste

(You can also use store bought mole such as Dona Maria brand mole which can be found at most supermarkets. While this mole isn't nearly as good it will save you considerable time as mole takes a couple of hours to prepare)

Cook chile down for at least and additional hour - and shortly before serving - stir in 1 cup of salvadorian sour cream.
Top chili with a layer of cilantro and serve