De-stem the chilies, then place the tomatillos, jalapeños (seeds in for hotter or remove seeds for milder), poblanos, onions, and garlic in a food processor. Pulse blend until roughly chopped, then add half the cumin (1/2 teaspoon), cilantro, and half the lime juice (2 tablespoons). Pulse blend again until the mix reaches a rough sauce texture. Set the rough sauce to the side.