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Mote pillo or hominy with eggs
4.9 from 453 votes

Mote pillo or hominy with eggs

Mote pillo is a savory hominy-based dish cooked with onions, garlic, achiote, and eggs, enriched by milk and fresh herbs. The hominy provides a chewy, satisfying base that is gently softened with butter and infused with aromatic flavors before combining with softly scrambled eggs. This hearty dish offers a comforting texture and a savory profile enhanced by traditional seasonings.

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

Ingredients

  • 1 lb hominy can also use canned hominy, cooked, or mote
  • 2 tbs butter
  • 4 egg
  • 1 cup white onion can also use spring onions (white part only) or leeks (white part only, diced
  • 2 garlic crushed, cloves
  • ¼ tsp achiote ground
  • ¼ cup milk
  • 2 tbs chives chopped, or scallions
  • 1 tbs cilantro or parsley; finely chopped
  • salt to taste
Serve with:
  • coffee queso fresco sliced
  • queso fresco queso fresco sliced

Instructions

    Cup of Yum
  1. 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.
  2. Add the mote or hominy, stir in well and cook for another 2 minutes.
  3. Add the milk and cook until the milk is almost all absorbed by the hominy.
  4. Whisk the eggs and add them to the hominy, stir well and cook for about 3-5 minutes.
  5. Stir in the chives and cilantro and add additional salt if needed.
  6. Serve accompanied by queso fresco slices and hot black coffee.