Roast 5-6 tomatillos, 1 poblano, ½ onion, 2-3 garlic, and 2-3 serranos (depending on heat tolerance) in a comal.
Once they get charred toast 2-4 moritas just slightly so they do not burn.
Add moritas to a bowl with hot water. Let them soften for 15 minutes.
Place chile poblano in bag to steam and remove skin with spoon or knife. Do not wash.
Place everything in a blender cup.
Add ½-1 tsp cumin, 1 teaspoon Mexican oregano, Knorr bouillon cube, and cilantro.
Blend or pulse for chunkier consistency.
