This is the most authentic Chili Verde I've ever made. I made it a part of a taco bar for all my adult kids and hooked them up with this recipe.~ Ellen
– Slice the peeled and rinsed tomatillos in half through the horizontal center and arrange on a lightly oiled baking dish with the skin sides up.
– Place the peppers and tomatillos on a separate lightly oiled baking sheet skin sides up.
– Bake the peppers and tomatillos until skin side is blistering on both the tomatillos and peppers.
– Remove from heat and cool slightly. Peel off the pepper skins and discard them.