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Mote pillo or hominy with eggs

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

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

Ingredients

  • 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

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.