4poblano peppers or Anaheim, seeded and stem removed
1small onionhalved
4clovesgarlic
1bunch cilantro
1teaspooncumin
1teaspoonMexican oregano
1teaspoonchicken bouillon
1teaspoonsalt
3cupschicken brothor vegetable
1tablespoonlime juicefreshly squeezed
Instructions
Heat the oven to 400°F and line a pan with parchment paper or foil.
Place the tomatillos on the pan. Cut the jalapeno and poblanos in half and remove the seeds. (Keep some of the seeds in the jalapeno if you want it extra spicy) Place them cut side down on the pan. Place the onions and garlic on the pan and place in the oven.
Bake for 15 minutes, flipping after 8 minutes.
Remove and place all the ingredients from the pan in the blender. (Remove the skin from the peppers if your blender cannot blend the skin) Add the cilantro, cumin, oregano, chicken bouillon, salt and broth to the blender and blend till smooth.
Pour the sauce into a saute pan and cook over medium heat for 10 minutes, stirring occasionally.
Remove from the heat and stir in the lime juice.
Use as desired or refrigerate until ready to use.
Notes
Store in an airtight container in the refrigerator for up to 10 days.