Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Cook chorizo in oil 4 to 6 minutes, stirring frequently, until no longer pink. Add 2 tablespoons of the butter, the poblano chiles, onion and garlic. Cook and stir about 6 minutes or until vegetables are softened. Add taco seasoning mix and flour. Cook and stir 2 minutes.