I promised Z healthier and easier meal this year, particularly meals that are easy to clean! Z is responsible for washing dishes each night (since I do the cooking), and to be completely truthful, I’m often not very conscientious of how many dishes I use while I cook. Most days, I leave Z with a big pile of dishes.
With a new year, and some big life events to shop for, I am also looking to eat healthier and work out more. A growing Classpass addiction means nights spent at barre classes and spin studios, and a late dinner. Dinner after 8pm has become our norm recently.
Given the late dinner schedule we’re on, Z and I have been reaching for meals we make over the weekend, and reheat during the week. We bought a slow cooker over a year ago, but we’ve only used it for a handful of recipes. With our new schedule and desire to use fewer dishes, slow cooker recipes seemed to be the way to go.
This white chicken chili is perfect for the transition from winter to spring. It’s hearty and warm thanks to the hominy, but lighter then its red companion. The avocado, lime, and pickled jalapeños add brightness.
The recipe makes enough for 8 servings, which means you should make this on Sunday, and then eat the leftovers all week long when you race home covered in sweat and barely able to stand up straight energized after work.