Directions

• Wash and dry the poblano peppers, Remove the stems and seeds. Rub a light coat of oil on the surface of the peppers. Lay them out on a baking sheet. Place them 6-7 inches under a preheated broiler set to high heat for 5 minutes. If mostly blistered, flip them over and broil for another 5 minutes or until skins are mostly blistered. Transfer them to a covered bowl. Let them steam for 10 minutes. Remove the blistered skins before blending.
• 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 oil to a deep skillet and heat to medium. Add the onions, garlic and serrano peppers. Season lightly with salt and pepper and sauté for 6 to 8 minutes. Add the poblano sauce from blender and cook for 5 minutes.
• Add the garlic powder, onion powder, cumin, oregano, coriander, pepper, vinegar and remaining broth. Bring to a boil, reduce to a simmer and cook for 5 minutes.
• In a bowl, whisk the 1/3 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.