Lay cubed bread in a single layer on a baking sheet and leave to dry at room temperature overnight.

Char the 3 poblano peppers on the open flame of your gas stove, turning frequently, until the skin is blackend on all sides. Transfer to a bowl, cover with plastic wrap and steam 10 minutes. Peel off the blackened skin, discard the core and seeds, and chop.

If baking right away, heat oven to 350°F. Butter a 9 x 13-inch baking dish.

Melt butter in a large frying pan over medium heat. Add the 1 chopped onion, 3 stalks chopped celery, 2 teaspoons salt, and 1/2 teaspoon ground black pepper. Let cook, stirring ocassionally until softened. Add the 12 ounces of chorizo and break up with the back of a wooden spoon. Continue cooking until the chorizo is cooked through, about 5 minutes.

Add the 5 cloves chopped garlic, the poblanos, 1 teaspoon dried thyme, and 1 1/2 teaspoons sage. Cook 1 minute more then remove from the heat.

Combine bread, chorizo mixture, pepitas, Italian parsley, and broth in a large bowl. Mix well making sure the bread is evenly moist (I like to do this with my hands so I can really tell when it's mixed well. Transfer mixture to prepared dish.

Bake for 45-50 minutes or until top is crisp and stuffing is heated through. Serve immediatley.