Heat a cast-iron skillet over medium-high heat and lightly coat with peanut oil.

Add the tomatillos and cook, turning occasionally, until charred on several sides, about 8–10 minutes.

Add the onion chunks and garlic cloves. Continue cooking for 3–4 minutes until lightly charred.

Add the dried chile de ristra, chile de árbol, and chile pequín peppers. Toast for 1–2 minutes, stirring frequently, until fragrant.

Pour in ¼ cup water and sprinkle in the chicken bouillon powder. Stir to combine.

Cover tightly with foil and allow the mixture to steam for 5 minutes.

Transfer the vegetables, peppers, and cooking liquid to a food processor or blender.

Add the cilantro, lime juice, and remaining ½ cup water. Blend until smooth or your desired consistency is reached.

Transfer to an airtight container and refrigerate for at least 2 hours before serving. For the best flavor, refrigerate overnight.

Stir before serving.