April 6, 2013
[Photograph: Jennifer Olvera]
This stew tastes even better the next day. Just cool it down before placing it, covered, in the refrigerator. When you're ready to serve, gently reheat the stew on the stove top, garnish it with green onions, and serve it with rice that's made the day-of.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
Special equipment: Dutch oven
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