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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.





Position an oven rack 6 inches from the broiler and heat the broiler to high. Arrange the tomatillos (cut-side down), poblanos, Hatch chiles, and jalapeño on a rimmed baking sheet. Broil for 8–10 minutes, until the skins are blistered and charred in spots and the tomatillos have softened and released their juices.
Transfer the broiled vegetables to a blender. Add the onion, garlic, smoked paprika, cumin, and dried oregano. Pour in 1 cup of the chicken broth. Blend on high until smooth, about 45 seconds. Set the green chile sauce aside.
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