FOR THE GRITS Combine chipotle peppers, tomatoes and chicken stock in blender. Blend till smooth, strain into deep sauce pot. Heat stock till boiling, begin whisking in grits and lower heat once all grits are added. In another sauce pot, sauté poblano, red bells, cook quickly for a minute then add pre-cooked grits. Begin to incorporate the rest of ingredients, season to taste. Serve hot.