4. Put the tomatillos and a small handful of cilantro in food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute.
5. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey, chicken stock and season with salt & pepper to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.

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