Directions: 

Roast poblano peppers in a frying pan or broil in oven until skins are almost black. Place in a glass/metal mixing bowel and cover with plastic wrap or an air tight seal. Let sweat for about 10 minutes. Remove from bowl and hold peppers under a stream of cold water, remove the skins and seeds. Set aside.

Saute the onion, spinach, tomatillo, and garlic with a tablespoon of oil.

Add peppers and sauteed vegetables to the blender with stock, cilantro, cream cheese, cream, salt, and cumin. Blend until smooth.

Serve hot or cool to room temperature before storing in refrigerator. Can also be frozen and used later.