Preheat the broiler to ‘High’. Place the poblanos on a foil lined baking sheet and broil for 10~12 minutes, turning them around in between, until they are evenly charred on all sides. Leave the door a little ajar to keep an eye on the broiling. Chilies go from charred to burnt in no time.
Place the roasted poblanos in a bowl, cover and set aside for 10~15 minutes. When cool enough to handle, peel and slice them into ¼” strips. Set aside.
Heat 2tsp olive oil in a skillet, add onions and garlic and cook on medium heat until the onions are golden brown, about 6~8 minutes.
Add oregano, poblano strips, salt and pepper; cook for 3~4 minutes.