This week's meal includes Chili Verde with Pork and Hominy (Pozole), Cornbread with Cinnamon Honey Butter, and Classic Apple Crisp. It's finally going to feel like fall, and this is the perfect meal to welcome the fall weather.

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

The cornbread is incredibly moist and delicious and is served with cinnamon honey butter.

For dessert this week, I'm serving Classic Apple Crisp. It's made with Honeycrisp apples from Washington State, my favorite variety of apples. The cooked apples are topped with oats, brown sugar, cinnamon, and pecans.