This week's meal includes Chili Verde with Pork and Hominy (Posole), VK Cornbread with Cinnamon Honey Butter, and Coconut Macaroons. I am crossing my fingers for warmer spring weather, but this meal will warm your soul!

Chili Verde with Pork and Hominy (Posole) is a Mexican stew packed with flavors from tomatillos, poblanos, onions, garlic, pork shoulder, and Mexican spices like cumin and oregano. It's braised for hours, so the pork shoulder is incredibly tender. The chili is topped with VK Crema, Queso fresco, and green onions.

VK Cornbread with Cinnamon Honey Butter is incredibly moist, sweet, delicious, and served with cinnamon honey butter.

The Coconut Macaroons are not french macarons, which are also delicious. Instead, Coconut Macaroons are mounded cookies made from shredded coconut, egg whites, and sweetened condensed milk. I then dunk them in dark chocolate to make them extra delicious.

I hope you enjoy this week's meal as much as I do. Next week's meal includes Greek Chicken with Focaccia, Spinach Salad with Greek Vinaigrette, and Lemon Cake.