Mote pillo: Ecuadorian hominy with eggs.

Mote pillo is a hominy and egg brunch dish from Ecuador. I made it with Goya brand maiz mote pelado, and it is best served with homemade queso fresco and home-roasted coffee (naturally). In lieu of using the huge mote pelado corn, one could use Goya golden (or white) hominy corn (maiz trillado amarillo (or maiz trillado blanco)), or even canned hominy. I, however, like a beefier kernel, so the huge mote pelado is right for me. Here’s a link to the site that inspired me to try this dish.

http://laylita.com/recipes/2008/03/27/mote-pillo/

I was cooking for one when I made this, so I will not give exact ratios. Just think of this as a hominy scramble–not unlike an egg scramble–and wing it. If you are using dried hominy, you will need to have cooked it earlier–like the day before. In butter, saute a pinch of powdered anchiote, some pinhead diced red onion, followed by minced garlic. Throw in some (optional) jalapeno (green or red), and the hominy, along with a splash of milk. When the milk has evaporated and or been absorbed by the hominy, add beaten egg (I used one egg with about 2/3 cup of cooked hominy). As the egg nearly sets, throw in some finely chopped scallions, minced red bell pepper (which I included for color contrast, really), and finely chopped parsley (cilantro would have been better, but I was out). Stir to mix and break up the egg. Plate and enjoy.

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