• Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a medium [large] sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chorizo and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the chorizo to a paper-towel-lined plate. Do not clean the pot.
While the chorizo cooks, prepare the remaining ingredients.

• Peel and coarsely chop enough onion to measure 1 cup [2 cups].
• Cut the lime into wedges for garnish.
• If using the poblano, remove the stem, ribs, and seeds; coarsely chop the poblano. Wash your hands after handling.
• If using the ancho, remove the stem and shake out the seeds; tear the ancho into 3 or 4 pieces. Wash your hands after handling.

In the same pot used for the chorizo, warm the residual fat over medium-high heat until hot but not smoking. Add the onion, chili spice blend, and as much poblano and ancho as you like. Season with salt and cook, stirring occasionally, until the onion begins to soften, 4 to 5 minutes. Add the tomatillos and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes.
Add the chorizo and 2 cups [4 cups] water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the tomatillos and ancho are completely soft, 8 to 10 minutes. Stir in the maple syrup and season to taste with salt and pepper.

Transfer the chili to individual bowls and garnish with the coconut milk and pumpkin seeds. Serve with the lime wedges.