-
1
Cut the chiles in half lengthwise; remove and discard the seeds and ribs.
-
2
Set aside.
-
3
In a small saucepan, bring the chicken stock and the water to a simmer.
-
4
Add the chiles; simmer until tender, about 15 minutes.
-
5
Set aside.
-
6
Fill a medium saucepan with water; bring to a boil.
-
7
Fill a large bowl with ice and water; set aside.
-
8
Cut an X in the tomato bottoms; add to the boiling water one at a time.
-
9
Simmer until the skin begins to peel.
-
10
Transfer the tomatoes to the ice bath immediately; cool.
-
11
When cool, peel and discard skins; chop, and set aside.
-
12
Place the poblano pepper directly on the trivet of a gas stove over high heat.
-
13
Turn the pepper with tongs as each side blackens.
-
14
(You may also place the pepper on a baking pan and broil in the oven, turning as each side becomes charred.)
-
15
Transfer to a bowl, cover with plastic wrap, and let steam for about 15 minutes.
-
16
Peel off the blackened skin; discard.
-
17
Cut the pepper in half; discard the seeds.
-
18
Roughly chop the pepper, and set aside along with any juices that have collected in the bowl.
-
19
Heat the olive oil in a large high-sided skillet over medium heat.
-
20
Add the onion, scallions, and garlic; saute until translucent, about 10 minutes.
-
21
Add the tomatoes, tomato paste, red chiles and liquid, poblanos and liquid, cumin, oregano, and salt.
-
22
Stir to combine.
-
23
Simmer gently for 15 minutes.
-
24
Transfer to the jar of a blender or a food processor; puree until smooth.
-
25
Return to the pan; keep hot if assembling enchiladas, or refrigerate up to 4 days.
