This may be my favorite recipe ever. In the winter when it’s really cold, a hearty stew of beef short ribs simmered with a whole bottle of red wine, a bottle of Guinness, and lots of vegetables, is about the most comforting dinner you can possibly imagine.
The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. These hens make an impressive holiday meal.
Hearty and all-together satisfying, make this Pozole (Mexican Stew) on the next snow day. You’ll be glad you did.