The heavens dropped another three inches of snow in Milwaukee last night. So, I'm gearing up to make a comfort food dinner for our dinner guests tonight. What better than a Mexican stew to warm the soul?
This recipe is adapted from something I found years ago in a Cooking Light magazine. The recipe has evolved over the years, but the premise is the same. The recipe is not difficult, but does require a bit of thinking ahead. It's best if it's made the day before serving.