Chiles Rellenos in Tomato Broth

Name: Chiles Rellenos in Tomato Broth
Ingredients: 8 poblano chile peppers (4 1/2 to 5 inches long); 12 ounces muenster cheese, cut into 8 sticks (about 3 1/2 by 1 inch); 1 1/2 pounds tomatoes, cored and chopped; 1 small onion, chopped; 2 cloves garlic, chopped; 3 tablespoons extra-virgin olive oil; 2 whole cloves; 7 black peppercorns; 2 small bay leaves; 1 cinnamon stick; 1 sprig fresh cilantro, plus leaves for garnish; 4 cups low-sodium chicken broth; Kosher salt; Vegetable oil, for frying; 6 large eggs, separated; All-purpose flour, for dredging