Step 1

To the blender, add the roasted poblanos and 2 cups of chicken broth. Blend on high until smooth and set aside.

Step 2

Add 2 tablespoons of olive oil to a deep skillet and heat to medium. Add the onions, garlic and serrano peppers. Season lightly with salt and pepper and saute for 6 to 8 minutes. Add the poblano sauce from blender and cook for 5 minutes.

Step 3

Add the garlic powder, onion powder, vinegar, cumin, oregano, coriander, white pepper and remaining broth. Bring to a boil, reduce to a simmer and cook for 5 minutes.

Step 4

In a bowl, whisk the 1/4 cup water into the masa harina until smooth. Whisk this mixture into the simmering poblano sauce. Stir well to combine and continue cooking for 10 minutes. Taste for salt and adjust seasonings to taste.