My favorite part of the stew (aside from the multiple hours of developed flavor) is the slight bite you get from the tender nuggets of hominy added at the end - dried kernels of corn which have been soaked in lye (a solution that aids in preservation). This hominy is not to be confused with the South's version of a dish with the same name, which refers to cooked grits.
It's a great stew for a cold--or in this part of the country right now--cool winter night, particularly when you've got a little extra time on your hands to prepare it. The stew is a meal in itself, especially when topped with all the traditional garnishes which can include shredded cabbage or lettuce, fresh jalapeno, raw onion, fresh avocado or fried tortilla strips among other things. I chose to top ours with sliced radish, chopped cilantro and sour cream.
On this particular night, we transitioned from Mexico to France for dessert and tried something I've wanted to replicate at home since I finished school - a traditional Tarte Tatin. aka...heaven on a plate.
It's actually a pretty simple and easy dish to make, but it takes a couple practices to perfect it. It is easy to burn the caramel sauce if you're not paying attention. But, it makes a beautiful presentation to impress your guests...which will be overshadowed upon their first bite as the tart, sweet and salty flavors completely blow them away.