There are as many recipes for Mote Sucio as there are chefs to make them. This one is inspired by our visit to Cuencano Sabor, a roadside restaurant not far from the entrance to La Boliche, a recreation area near Cotopaxi National Park. The recipe I am about to share is uniquely Ecuadorian and very specific to the mountainous regions often referred to as the Sierra. While making this exact version outside of Ecuador might be tough, it should be easy enough to make an approximation. US replacements appear in parenthesis.
Mote Sucio (Dirty Hominy)
- 500 g of Mote, precooked (one 15.5 oz can of Hominy; about 440 grams)
- 1 package of precooked chicharron (chicharron of Ecuador is not just pigskin but also includes some meat; I would replace this with a 1/2 to 3/4 cups of diced cooked bacon, pork belly, or ham as if you were making dirty rice)
- 2 small white onions, diced
- 3 cloves garlic, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt to taste
- Pepper to taste
- Dice the onions, mince the garlic, and chop the chicharron or other meat into small, bite-size pieces.
- In a tablespoon or so of olive oil, butter, or lard, saute the onions and garlic with spices until soft. Add the meat and heat through.
- Add the mote and saute until everything is warm.
- Serve Mote Sucio with a side of ají.
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