Split the Poblano Pepper in half and remove seeds. Place in skillet with olive oil and roast both sides until pepper is soft.
Add chopped onion to skillet with roasted pepper and saute together until onions turn slightly translucent. Add garlic and saute another minute.
Add tomatoes and milk and bring sauce to a boil, then turn heat to low.
Add remaining ingredients (except meats) and stir. Let simmer for one hour, stirring occasionally.
Remove Bay Leaves and discard. Puree cooked sauce in the pot with an immersion blender. Leave chunks as desired or puree completely.
Stir in browned meats and return to simmer, uncovered for an additional hour. Simmer longer (2-3 hours), uncovered, for a thicker sauce.
Prepare 7 quart size canning jars and lids.
Fill jars with sauce, leaving 1 inch head space, remove any air bubbles and wipe rims well. (a little white vinegar on your wiping rag will take care of any oil from the sauce) Attach lids and process quarts in a PRESSURE canner at 11 pounds of pressure for 70 minutes. (for 0 - 2000 ft altitude. adjust pounds of pressure for your region using guidelines from a reputable canning source)
Remove rings before storing jars. Do not stack. Home canned sauce will have a shelf life of approximately one year.