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.
Course Side Dish
Cuisine Ecuadorian, Latin, South American
Keyword Hominy, Hominy sautéed in roasted pork gravy, Mote corn
Heat 2 tablespoons of the roasted pork gravy in a large sauté pan over medium heat.
Add the diced shallots or onions, garlic, cumin and achiote, cook for about 5 minutes or until the onions are soft, stirring occasionally.
Add the mote and the remaining roasted pork gravy, mix well and cook until hot.
Taste and add salt if needed.
Notes
Use diced bacon or pancetta as an alternative if you don’t have leftover pork gravy sauce. It won’t be exactly the same, but it will be a delicious variation.