Healthy Chile Verde

1. Heat your broiler. Place the poblano peppers, tomatillos and onion under the broiler for 10 minutes, flipping halfway through. Then pull the pan out of the oven. Set aside.

2. Remove the stems from the poblanos and peel away as much of the skins as possible. Remove the seeds then dice the poblanos into bite-sized pieces. Add them into the slow cooker. Dice the tomatillos and put them into the slow cooker as well.

3. Dice the onion and add it into the slow cooker. Honestly, if you’re short on time, you can skip step 1, 2 and 3 and toss in the ingredients raw. But the texture of the finished product will be “crunchier”.

4. Throw the rest of the ingredients into the slow cooker. Set on low, put the lid on and cook for 8 hours.

5. When you get home from work, remove the meat from the broth. Shred it with a fork and return it to the slow cooker.

6. Right before serving, taste it for salt and spiciness. Serve it with tortillas.

Yields 6 servings.

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

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

Recipe adapted from Chowhound.