Ecuadorian•comfort
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 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs cooked mote blanco or white hominy corn (can be canned or homemade)
- 3-4 shallots or ½ onion (finely diced)
- 5 garlic gloves (crushed)
- 1 teaspoon ground cumin
- 1 teaspoon ground achiote
- ½ cup of sauce or gravy from the roasted pork hornado
- Salt and pepper to taste
Instructions
- 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.