Directions

• Preheat oven to 425 degrees F. Line a baking pan with foil paper, lay the Anaheim and poblano(if using) peppers on baking sheet, drizzle with a little oil. Roast in oven for 30 minutes, turning after 15 minutes. Remove from oven and cover with a clean kitchen towel, set aside to cool.
• In a medium pot, combine the tomatillos, onions, garlic and serrano peppers, cover with water. If you prefer, you can roast the serranos as well. I enjoy the different flavors using different cooking methods. Cook on medium heat until the tomatillos go from bright green to an opaque olive color. Remove from heat and set aside.
• Peel the blistered skins from the green chiles, remove the stems and seeds and chop roughly. Drain the liquid from the tomatillo mixture. Combine peppers, tomatillo mixture, cumin, 3 cups of chicken broth, 1/3 c masa harina and salt to taste. Blend on high until smooth. For smoother sauce, you can strain through a mesh strainer. If you have a power blender, no need to strain.
• In a large sauce pan, heat oil to medium heat. When oil is hot, add the strained chile sauce and bring to a boil. Lower heat and taste salt. Continue cooking sauce for an additional 20 to 25 minutes, until sauce becomes thick.