We had people over to watch football last night. I made posole, and Will made Sonoran hot dogs, so it was quite a Southwestern feast.
The posole recipe I've evolved is very, very similar to yours — boneless pork, onion, garlic, green chiles, hominy, oregano. But I don't use any tomatoes, and I add carrots and bay leaves and a little cumin. Sometimes it needs a touch of lime juice at the end. For yesterday's batch, I tossed in some pork bones and a Maggi chicken cube as well. Very tasty. Even with mild green chiles, it was too spicy for the French guests, but they liked it anyway. For the Americans it was just right.
Will is very adept at wrapping hot dogs in bacon. This time he used two presoaked toothpicks in each dog, which seemed to keep things neat.
The Sonoran hot dog fixins:
- mayo mixed with sriracha
- sour cream
- grated cheese
- pickled jalapenos
At some point, someone spiral-cut one of my aribibi gusano chiles and put it in a half-bottle of Jameson, which actually ended up tasting pretty good. It was that kind of night, I guess.