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Caldo de Mote Pillo con Cerdo
A hearty and comforting soup featuring mote pillo (hominy with scrambled eggs and cheese) and tender pieces of pork, a popular dish in the Andean regions of Ecuador.
ð§ ææ
- 500 g Pork shoulder(cut into 1-inch cubes)
- 2 cups Mote (hominy)(cooked and drained)
- 4 large Eggs
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Achiote (annatto) oil
- 1/4 cup Cilantro(chopped, for garnish)
- 1/2 cup Queso fresco or farmer's cheese(crumbled)
- 6 cups Vegetable broth or water
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
In a large pot, heat the achiote oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Add the cubed pork shoulder to the pot and brown on all sides.
- 4
Pour in the vegetable broth or water, season with salt and pepper, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until the pork is tender.
- 5
While the pork simmers, prepare the mote pillo. In a separate bowl, whisk the eggs with a pinch of salt and pepper. In a non-stick skillet, sauté the cooked mote for a few minutes. Pour in the whisked eggs and scramble until just cooked through. Stir in the crumbled cheese.
- 6
Once the pork is tender, stir the prepared mote pillo into the soup. Simmer for another 5-10 minutes to allow flavors to meld.
- 7
Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.
ð¡ ããã®ã³ã: Serve with a side of crusty bread.
ð¡ ããã®ã³ã
- âUsing achiote oil gives the soup its characteristic color and a subtle flavor.
- âEnsure the pork is tender before adding the mote pillo.
- âAdjust seasoning to your preference.
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- Add a pinch of cumin for extra depth of flavor.
- For a vegetarian option, omit the pork and use vegetable broth.