Southwestern Tomatillo Poblano And Avocado Salsa

2 poblano chile peppers, or similar
1/2 pound tomatillos, husks removed, rinsed, diced
1 1/2 cups chicken stock
3 green onions, chopped
1 serrano chile pepper, trimmed and seeds removed, then chopped
1 garlic clove, minced
1/4 cup fresh cilantro, packed
1 tablespoon heavy cream
kosher salt and pepper to taste
1 lime, juiced
1 ripe avocado, pitted, peeled, and diced

Put whole poblano peppers over a flame to char (or put in oven under broiler.) When charred all over remove to a bowl, cover with plastic, and allow the peppers to cool and sweat.  When cooled, remove from bowl and peel away the charred skin with your fingers, then cut open, remove the seeds, and roughly chop; set aside.
In a saucepan over medium-high heat, add tomatillos, chicken stock, green onions, serrano chili, and garlic and bring to boil. Reduce heat to low and  simmer until mixture is reduced, leaving a little less than 2 cups liquid. Stir often during this process.  It should take about 15 minutes to reduce.
Pour reduced mixture into a food processor or blender. To the blender add poblanos, cilantro, and cream. Puree until just blended. Taste and add salt, pepper, and lime juice as desired.  Process this mixture until it is as smooth as you like.  You may leave it slightly lumpy if you wish.
Pour mixture into a bowl and add the avocado and smash into the salsa with a fork or pastry cutter.  Serve immediately or chill to serve later.