Lost Day Pork Posole

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.

Pork Posole


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Three... er, Two Soups

We got your mouths watering by talking about all the great chilis that people missed when we cancelled out on Soup Night. So, the least we can do is to post the recipes, right? First, our Cowboy Chili. Our recipe is actually pretty closely based on the Pork Cheek and Black-eyed Pea Chili from the February issue of Food and Wine magazine. So, we'll leave it at that. The VEG-head is an ad-lib adventure which lives in Lo's head. Someday she plans to get the basics down on paper so that she can share; but, at this point, we'll have to keep it under wraps. Buffalo Chicken Chili is one that can be easily shared. And it's quite good (possibly despite the fact that I think we adapted it from something Rachel Ray put out there... eek).  

Buffalo Chicken Chili




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