Place green chiles on a baking sheet. Roast under the broiler until skins become blackened and blistered evenly.

Transfer roasted chiles into a bowl and cover tightly. Let them steam for ten minutes to loosen the skins easily.

Remove blackened skins carefully from the chiles. Remove seeds if you prefer milder heat inside the finished sauce.

Roughly chop the roasted green chiles into smaller pieces. This helps them blend smoothly later while making the sauce.

Heat olive oil inside a saucepan over medium heat. Add onions and cook until soft and lightly golden beautifully.

Stir minced garlic into the onions carefully. Cook for one minute until fragrant but avoid burning the garlic pieces.

Place chopped green chiles into the saucepan. Stir well with onions and garlic for deeper smoky flavor development.

Mix cumin, oregano, salt and black pepper into the pan. Stir carefully so spices coat the ingredients evenly throughout.

Add chicken broth into the saucepan slowly. Bring the mixture to a gentle simmer for rich and blended flavor.

Transfer the mixture carefully into a blender. Blend until smooth or slightly chunky depending on your texture preference.

Stir lime juice and fresh cilantro into the blended sauce. This adds brightness and fresh flavor beautifully before serving.

Serve warm over tacos, enchiladas, grilled chicken or burritos. Enjoy the smoky and spicy homemade green chile sauce.