Mote pillo is a beloved Ecuadorian dish of tender hominy cooked with softly scrambled eggs, onion, achiote, fresh herbs, and salty queso fresco.
Warm the hominy with the seasoned onion base first, then add the eggs over moderate heat so they stay creamy instead of becoming dry.
Drain the hominy well and let it heat uncovered for a few minutes so the finished dish is savoury rather than watery.
Serving Suggestions
Serve hot with avocado, tomato slices, ají, and a simple green salad.
Recipe Notes
Store leftovers refrigerated for up to 2 days. Reheat in a skillet over low heat with a spoonful of water.
Ecuadorian Mote Pillo (Hominy with Eggs and Cheese)
Tender Ecuadorian hominy folded with soft eggs, queso fresco, achiote, and coriander.
Ingredients
Equipment
Method
Season the hominy:
- Whisk the eggs, milk, half the salt, and cumin in a bowl until blended.
- Heat the annatto oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, until soft. Add the garlic and cook for 30 seconds.
- Stir in the hominy and remaining salt. Cook for 5 to 6 minutes, stirring, until the kernels are hot and lightly coated.
Add eggs and serve:
- Lower the heat to medium-low and pour in the egg mixture. Stir slowly with a wooden spoon, scraping the bottom, until the eggs are softly set, 3 to 4 minutes.
- Fold in half the queso fresco and the scallions. Remove from the heat while the eggs are still moist.
- Top with the remaining queso fresco and coriander. Serve immediately.
Nutrition
Notes
- Soft eggs are the key to good mote pillo; stop cooking as soon as they are just set.
- If using frozen hominy, thaw it fully and drain before cooking.
