Regardless of what holidays you celebrate, this time of year is filled with traditions. Some people celebrate Christmas by feasting on prime rib (which I remember predicting would be the “in” holiday food in 2009… can anyone recall if that actually happened?), while others prefer a traditional ham. Over the past decade, most of my Christmas meals have been centered around soups or stews like gumbo or chili, which can be made in advance. Though this isn’t a tradition that I grew up with, it’s one that I freaking love because it frees up your time and allows you to get to hangout with your loved ones rather than slave over a hot stove all day. As I always say, soups, stews and pretty much anything braise always taste better the next day! (Or the day after that.) All you have to do on the day of your feast is reheat and focus on having a good time.
Though I developed this tangy shredded chicken chili verde with poblanos, sweet corn & navy beans using Knorr Homestyle Chicken Stock with the holidays in mind, it would be great on any cold winter’s night. (Also – the leftovers would be great the next morning over some eggs. Mmmmmm.) 😉 If you like a less spicy chili feel free to omit the jalapeno in the recipe, or if you like it spicier feel free to throw in a second one. Recipes are merely guidelines. Let your taste buds lead the way!
*I am a professional recipe developer being paid by Knorr as part of the Knorr 4 promotion. While Knorr is footing the bill, all recipes, content and opinions comes directly from my (sometimes offbeat and slightly cheesy) brain. 😉