Preheat oven to 400°F. Husk and rinse tomatillos. Cut tomatillos in half and place skin side up an oiled, foil lined baking sheet. Cut poblanos in half, remove stem and seeds, and place skin up on baking sheet. Cut jalapeños in half, remove stems (and seeds if you want less spicy), and place skin side up on baking sheet. Cut off ends of red onion, cut in quarters and place on baking sheet. Lastly add the garlic cloves, with their skin still on. I needed 2 baking sheets.

Place baking sheet(s) in oven and cook for 30 minutes until the pepper skins blister. Remove from oven and transfer peppers to a large bowl. Cover bowl with Saran Wrap and allow vegetables to steam/cool down. When cool enough peel off skin from the peppers.

Add tomatillos, peppers, and onion to a food processor. Squeeze the roasted garlic from the skin into the food processor. Add cilantro, cumin, chili powder, salt, and pepper to the food processor and process to blend.

Add in chicken stock and lime to the food processor and process to desired consistency. Transfer contents to a pan and simmer for 5-10 minutes. Taste and add more salt, pepper, or lime to your liking.