Mote pillo or hominy with eggs

Name: Mote pillo or hominy with eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving
Ingredients: 1 lb cooked mote or hominy; 2 tbs butter; 4 eggs; 1 cup of diced white onion; 2 garlic cloves; ¼ tsp ground achiote; ¼ cup milk; 2 tbs chopped chives or scallions; 1 tbs finely chopped cilantro or parsley; salt to taste; Queso fresco slices and black coffee

User Reviews

4.9

453 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4
Course
Side Dish, Main Course, Breakfast, Brunch
Cuisine
South American, American, Ecuadorian

Mote pillo or hominy with eggs

Iris Warren

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Ecuadorian mote pillo consists of hominy corn sautéed with onions, garlic, achiote, eggs, milk, chives and cilantro or parsley, and served with hot black coffee and slices of fresh cheese

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Ingredients

Servings

1 lb cooked mote or hominy can also use canned hominy
2 tbs butter
4 eggs
1 cup of diced white onion can also use spring onions (white part only) or leeks (white part only)
2 garlic cloves crushed
¼ tsp ground achiote
¼ cup milk
2 tbs chopped chives or scallions
1 tbs finely chopped cilantro or parsley
salt to taste

Serve with:

Queso fresco slices and black coffee

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Instructions

Heat the butter over medium heat in a large sauté pan, add the chopped onions, crushed garlic, achiote, and salt to make a refrito, cook until the onions/leeks are soft, about 5 minutes.
Add the mote or hominy, stir in well and cook for another 2 minutes.
Add the milk and cook until the milk is almost all absorbed by the hominy.
Whisk the eggs and add them to the hominy, stir well and cook for about 3-5 minutes.
Stir in the chives and cilantro and add additional salt if needed.
Serve accompanied by queso fresco slices and hot black coffee.