Rinse the poblanos and roast them in the oven at 425F. Give them a flip after 15 minutes. They’ll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
Add all butter to the stock pot on medium heat. Roughly chop an onion and add it to the saucepan, cooking for 5-7 minutes or until softened.
Mince 4 garlic cloves and add to the onion, cooking for a minute or so.
Add flour to the onion mixture and combine well.
Add broth, oregano, cumin, salt, and black pepper. Stir well. Simmer for 7-8 minutes.
Once the poblano peppers have cooled a bit, pull off as much skin as you can but don’t worry about getting rid of all of it. Then de-stem and de-seed the poblanos. Roughly chop the poblano pieces and add them to the pot.
Cook until everything is at a uniform temp and then combine the mixture in a blender. Be sure to use caution when blending hot liquids — I usually just hold a paper towel over any openings just in case you get a geyser.
Return mixture to the pot and simmer for 10 more minutes.
Serve immediately with optional garnish don’t forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and more than a couple dashes of Valentina hot sauce.
Store leftovers in an airtight container in the fridge.
Notes
The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer. Other options for acidity: lemon/lime juice or vinegars.