Start by roasting the poblano and jalapeño peppers. I place them on a baking sheet under the broiler for about 10 minutes, turning them occasionally until they’re charred. The smell is heavenly, and you'll want to keep an eye on them. Once they're well-roasted, place them in a bowl and cover it with plastic wrap for about 10 minutes. This step helps loosens the skin, making it easier to peel.

While your peppers are cooling, you can prep the tomatillos. Remove the husks and rinse them well under cold water to get rid of any sticky residue. This is the tangy base of your sauce, so don’t skip this step!

Next, heat a bit of oil in a medium-sized saucepan over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes. Toss in the garlic and cook for an additional minute until fragrant. This combination sets the stage for the flavor profile of your sauce.

Once the roasted peppers are cool enough to handle, peel off the skins, remove the seeds, and chop them roughly. In a blender, combine the roasted peppers, tomatillos, sautéed onion and garlic, chicken stock, lime juice, and the spices. Blend until smooth. The consistency should be thick yet pourable.

Finally, take a moment to taste your sauce. Adjust the seasoning with salt and pepper to your liking. If you prefer it spicier, feel free to add more jalapeño or serrano peppers. Blend again if you make adjustments.

Your green enchilada sauce is ready! But wait, before you dive in, let’s go through some tips to ensure you get the most out of this sauce.