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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Combine the tomatillos, poblano peppers, jalapeño, garlic cloves, and quartered onion in a large saucepan. Add the chicken broth and bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 12–15 minutes, until the tomatillos are soft and have turned from bright green to olive-drab.
Use tongs to transfer the cooked vegetables to a blender. Add 1/2 cup of the cooking liquid, the cumin, oregano, salt, and black pepper. Blend on high until smooth, about 30 seconds. Reserve the remaining cooking liquid in the saucepan.
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