Thursday, January 14, 2010
I had to make some last minute changes:
*I had no spine meat/bones (though know to get it with my pork next fall) so I used pork chops
*I was slightly short on time, so I did the whole thing on the stove top, rather than in the oven. Seemed to work out fine.
*I first tasted posole, a green one I will have to figure out, at The Cafe in Ames and fell in love. When Diana posted her recipe (just as good, but slightly different) I was so psyched. They serve theirs with an egg over easy on top. I did mine this way at home, and I really love the combination of flavors.