Last April I wrote about a green chile pheasant stew I’d made. Today, inspired by another post about something similar, I rolled my own. This one’s better. Making your own stock really adds a great depth, and the posole is great with the pheasant. Here’s the recipe: Ingredients: 1 Pheasant For the Stock: 1 large onion, peeled and quartered 2 carrots, cut in large chunks 2 fresh sage leaves (I used some fresh...






