For my Oscars viewing party, I plan to serve chile verde, (chunks of browned pork simmered in tomatillo sauce), Spanish rice, pinto beans, (refried and plain), handmade corn and also whole wheat tortillas, and a nopales, pepper and corn saute for those who want a vegetarian filling. Accompaniments will be guacamole, salsa fresca or green hot sauce, shredded monterey jack cheese., and sour cream.
Previously, I made a nopales saute with onions and red peppers. This time, I am livening up the recipe with roasted ancho and pasilla chile peppers. After scraping off the blackened skin, seeding and de-stemming, and chopping them, I will add them to a generous amount of sauted onions and garlic. I will add the diced nopales, some fresh and roasted red and green bell peppers for color and sweetness, and, finally, kernels sliced off three ears of corn. I also added diced roasted kabocha squash as an experiment. I am going to add some leftover homemade tomatillo sauce which I had prepared for the chile verde. A final touch will be chopped fresh cilantro. For spices, I sprinkled oregano, red pepper flakes, and a bit of cumin, and salt and pepper.
I think this recipe for chile verde is pretty fantastic: http://simplyrecipes.com/recipes/chile_verde/