Pozole and Chilaquiles, of course. Two of my favorite Mexican dishes, both claiming to be remedies for those nights when you hit the tequila just a bit too hard.
I absolutely love pozole. This Mexican soup, rich with chiles and hominy, is satisfying down to the soul. It's an ideal mixture of tastes and textures with its crunchy garnishes and rich, tender pieces of meat (usually pork, sometimes chicken). The hominy itself are dried corn kernels that have been treated with alkali and de-germinated-they look a bit like Corn Nuts (legendary Rick Bayless would probably kill me for saying that). They are best when bought dried from a Mexican market but the canned version works just fine in a pinch, and it is available and most supermarkets. If it isn't with the Latin foods look for it near the canned corn.
Another key ingredient in pozole is the chile puree. This is a mixture of dried chiles, onions, and garlic. In the recipe I use, the chiles are seeded and gently toasted in a cast iron skillet with the onions and garlic. I take the chiles out when they just soften then rehydrate them in a dish by covering them with boiling water. The water, like the water you use to soak dried porcinis, becomes part of the puree which in turn becomes the flavor base for your broth.
This is a recipe to do in steps. Don't tackle it all at once. If you make the elements in advance, it is a perfect weeknight dinner. My base recipe came from this article in the SF Chronicle as well as tips from Rick's book. I use canned hominy and chicken, which makes for a preparation that is really straight-forward. I like what I came up with, I might even say I loved it. It may not be 100% authentic but it was mighty tasty.