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1
1.
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2
Heat your broiler.
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3
Place the poblano peppers, tomatillos and onion under the broiler for 10 minutes, flipping halfway through.
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4
Then pull the pan out of the oven.
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5
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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8
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.
