Go Back
+ servings

Roasted Poblano Sauce

This roasted poblano sauce is a tasty alternative to the more often used red enchilada sauce!
Course Salsa/Sauces
Cuisine Mexican
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 7 Cups


  • 6 large roasted poblanos
  • 6 cups chicken broth
  • Olive oil
  • 1/2 cup onion diced
  • 3 cloves garlic minced
  • 2 serranos or jalapenos minced
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon vinegar powder or 1 tablespoon cider vinegar
  • 1 teaspoon cumin seeds crushed
  • 1 teaspoon oregano crushed
  • 1/2 teaspoon coriander
  • 1/2 teaspoon white pepper
  • 1/3 cup masa harina
  • 1/4 cup water
  • Salt to taste



  • To the blender, add the roasted poblanos and 2 cups of chicken broth. Blend on high until smooth and set aside.
  • Add 2 tablespoons of olive oil to a deep skillet and heat to medium. Add the onions, garlic and serrano peppers. Season lightly with salt and pepper and saute for 6 to 8 minutes. Add the poblano sauce from blender and cook for 5 minutes.
  • Add the garlic powder, onion powder, vinegar, cumin, oregano, coriander, white pepper and remaining broth. Bring to a boil, reduce to a simmer and cook for 5 minutes.
  • In a bowl, whisk the 1/4 cup water into the masa harina until smooth. Whisk this mixture into the simmering poblano sauce. Stir well to combine and continue cooking for 10 minutes. Taste for salt and adjust seasonings to taste. 


This is a great sauce base for preparing pozole verde or pork chile verde. I would just blend in a few cooked tomatillos to the mix!