First, start by broiling your poblano peppers in an oven until they begin blistering. Flip them over throughout the process. This should only take about 10 minutes.
Next, allow your broiled poblano peppers to cool down. Once they’ve cooled, peel off the burned exterior of each poblano pepper. Cut them down the middle and remove the ribs and seeds unless you want a really spicy enchilada sauce.
Slice your jalapeños down the middle and remove the ribs and seeds.
Chop off the ends of your garlic cloves.
Cut your onion into 4 parts or smaller depending on how strong your blender is.
Remove the fresh oregano leaves off of 3 sprigs.
Next, extract the juice from 1 whole lime.
In a blender, combine the poblano peppers, jalapeños, garlic cloves, onion, ground cumin, fresh oregano leaves, cilantro, unsalted vegetable broth, olive oil, salt and lime juice.
Blend until all ingredients have liquified.
Next, heat up a small sauce pan with olive oil over medium high heat. Pour your green enchilada sauce into your pan and stir constantly for 2-3 minutes. Your green enchilada sauce should become fragrant and you’ll know it’s time to remove it from the heat. Do not cook for longer than 3 minutes.
Your green enchilada sauce is done. You may store in an air tight container and freeze for up to 3 months or refrigerate for 5 days.