Roast 6 to 8 tomatillos, 1 poblano pepper, 1 jalapeño, and 1 small onion until lightly charred
Remove stems and seeds from the peppers
Blend the roasted tomatillos, peppers, onion, 2 cloves garlic, 1 cup chicken or vegetable broth, 1/2 cup cilantro, 1 teaspoon cumin, 1 teaspoon salt, and 1 tablespoon lime juice until smooth
Heat 2 tablespoons oil in a saucepan over medium heat
Pour in the blended sauce and simmer for 10 to 15 minutes
Stir in more broth if needed to reach desired consistency
Taste and adjust with more salt or lime juice if needed
Use immediately for enchiladas or store in the refrigerator for later use