Rinse the poblanos and roast them in the oven at 400F. Give them a flip after 15 minutes. They'll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
Add 3 tbls butter to a sucepan on medium heat. Roughly chop an onion and add it to the saucepan, cooking for 5-7 minutes or until softened. Mince 4 garlic cloves and add to the onion, cooking for a minute or so.
Add 3 tbls flour to the onion mixture and combine well. Add 4 cups of stock along with 2 tsp mexican organo, a pinch of cumin, 1/2 tsp salt, and freshly cracked black pepper. Sti well. Simmer for 7-8 minutes.
Once the poblano peppers have cooled a bit, pull o ff as much skin as you can but don't worry about getting rid of all of it. Then de-stem and de-seed the poblanos. Roughly chop the poblano and add them to the saucepan.
Cook until everything is at a uniform temp and then combine the mixture in a blender. Be sure to use caution w hen blending hot liquids.
Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste.