Healthy Chile Verde

1. 1

   1.

2. 2

   Heat your broiler.

3. 3

   Place the poblano peppers, tomatillos and onion under the broiler for 10 minutes, flipping halfway through.

4. 4

   Then pull the pan out of the oven.

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   Set aside.

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   2.

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   Remove the stems from the poblanos and peel away as much of the skins as possible.

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   Remove the seeds then dice the poblanos into bite-sized pieces.

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   Add them into the slow cooker.

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    Dice the tomatillos and put them into the slow cooker as well.

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    3.

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    Dice the onion and add it into the slow cooker.

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    Honestly, if youre short on time, you can skip step 1, 2 and 3 and toss in the ingredients raw.

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    But the texture of the finished product will be crunchier.

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    4.

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    Throw the rest of the ingredients into the slow cooker.

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    Set on low, put the lid on and cook for 8 hours.

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    5.

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    When you get home from work, remove the meat from the broth.

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    Shred it with a fork and return it to the slow cooker.

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    6.

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    Right before serving, taste it for salt and spiciness.

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    Serve it with tortillas.

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    Yields 6 servings.

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    Chile Verde with Chicken: Weight Watchers Points Plus: 4 points per serving

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    Chile Verde Vegetarian: Weight Watchers Points Plus: 4 points per serving

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    Recipe adapted from Chowhound.

* Per serving · 4 servings · Values may vary.