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Hominy with Scallions and Cilantro

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

CostInexpensive

Easy

Total Timeunder 15 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturecreamy, herby, savory

Ingredients

  • 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

Instructions

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.

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