Place a jelly-roll pan in oven. Preheat broiler to high. Combine tomatoes, garlic, shallots, red bell pepper, and poblano pepper in a bowl. Add canola oil; toss. Carefully arrange vegetables on preheated pan; broil 10 minutes or until blackened. Place roasted vegetables in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Stir in chicken stock, salt, cumin, and coriander. Top with cilantro leaves; serve with lime wedges.
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