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Ecuadorian mote pillo, glossy hominy kernels folded with soft scrambled eggs, crumbled queso fresco, scallions, and coriander in a rustic shallow bowl, soft natural daylight.

Ecuadorian Mote Pillo (Hominy with Eggs and Cheese)

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Tender Ecuadorian hominy folded with soft eggs, queso fresco, achiote, and coriander.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Ecuadorian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Mote pillo
  • 4 cups cooked hominy well drained
  • 1 tbsp annatto oil
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 6 large eggs
  • 1/2 cup whole milk
  • 4 oz queso fresco crumbled
  • 3 scallions scallions thinly sliced
  • 1/4 cup fresh coriander chopped
  • 1 tsp fine salt
  • 1/2 tsp ground cumin

Equipment

  • Large skillet
  • Small bowl
  • Wooden spoon
  • Chef's knife
  • Colander

Method
 

Season the hominy:
  1. Whisk the eggs, milk, half the salt, and cumin in a bowl until blended.
  2. 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.
  3. 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:
  1. 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.
  2. Fold in half the queso fresco and the scallions. Remove from the heat while the eggs are still moist.
  3. Top with the remaining queso fresco and coriander. Serve immediately.

Nutrition

Calories: 480kcalCarbohydrates: 55gProtein: 24gFat: 19gSaturated Fat: 7gCholesterol: 305mgSodium: 920mgFiber: 7gSugar: 6g

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.