Hominy with Scallions and Cilantro
The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, With 450 Recipes
Published by Harvard Common Press
This specialty is always present when serving pork in Ecuador, whether the pork is in the form of hornado (roasted leg of pork) or fritada (fried pork chunks). Mote (hominy) is especially good when tossed with the fat left over from cooking either version of pork. This type of hominy is sold in the open markets, and sometimes on the street, to workers who need a quick snack. For many people, hominy with ají (hot pepper salsa) and tostado (toasted dried com) is a meal.
Serves6 to 8
Total Timeunder 15 minutes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationside dish
Taste and Texturecreamy, herby, savory
- Two 15-ounce cans white or yellow hominy, drained and rinsed
- ½ cup canned black-eyed peas or pinto beans, drained and rinsed
- 3 tablespoons fat rendered from cooking pork, or unsalted butter
- ¼ cup finely chopped scallions (white part and 1 inch of the green)
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 small ripe but firm tomato (about 3 ounces), seeded and finely chopped
Place the hominy and beans in a 4-quart saucepan with water to cover. Bring to a boil, reduce the heat to medium, and simmer for 5 minutes. Drain thoroughly and toss with the fat.
Transfer to a heated serving bowl. Top with the scallions, cilantro, and tomato and serve.
2003 Maria Baez Kijac