Back
Hominy sautéed in roasted pork gravy {Mote refrito en salsa de hornado}
4.9 from 36 votes

Hominy sautéed in roasted pork gravy {Mote refrito en salsa de hornado}

Simple recipe for hominy corn cooked with the gravy or sauce from roasted pork hornado. This dish is known as mote refrito con salsa de hornado, and is variation of the Ecuadorian mote sucio recipe.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Side Dish
Cuisine: South American, American, Ecuadorian

Ingredients

  • 2 lbs white hominy corn can be canned or homemade, cooked mote blanco
  • 3-4 onion finely diced, or shallot, ½ onion
  • 5 garlic crushed, gloves
  • 1 teaspoon cumin ground
  • 1 teaspoon achiote ground
  • ½ cup pork sauce from roasted hornado; or gravy
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Heat 2 tablespoons of the roasted pork gravy in a large sauté pan over medium heat.
  2. Add the diced shallots or onions, garlic, cumin and achiote, cook for about 5 minutes or until the onions are soft, stirring occasionally.
  3. Add the mote and the remaining roasted pork gravy, mix well and cook until hot.
  4. Taste and add salt if needed.

Notes

  • Use diced bacon or pancetta as an alternative if you don’t have leftover pork gravy sauce. It won’t be exactly the same, but it will be a delicious variation.