Mote Pillo #FoodNFlix

This month the Food'N'Flix bloggers are watching Friendsgiving. Our group's founder - Heather of All Roads Lead to the Kitchen - is on the roster for hosting, but I haven't seen her official invitation. And I'll just start with this: I couldn't get through this movie. I didn't watch more than about fifteen minutes before I turned it off and moved on to something else. It's just not my cup of tea. 

I found it painfully unfunny with a dragging pace and one uncomfortable moment after another. As I said, I didn't make it through, but it did inspire me to make mote pillo, an Ecuadorian breakfast dish that Jeff makes for Molly.

I had never heard of this dish, but it looked filling and delicious. It was! I researched and discovered that this is a traditional  hominy dish from the highlands region of Ecuador with the entire province of Azuay claiming it as their specialty. It is traditionally served with slices of queso fresco and black coffee. I served it with fried plantains, a corn tortilla, and black coffee.

 

Ingredients serves 4

• 1 can hominy (I used white hominy)
• 2 Tablespoons butter
• 6 eggs
• 1 onion, peeled and diced
• 3 to 4 cloves garlic
• 1/4 cup milk
• 2 Tablespoons freshly snipped chives, divided
• freshly ground salt
• freshly ground pepper
• Also needed: fried plantains, tortillas for serving

Procedure

In a medium mixing bowl, whisk the eggs with 1 Tablespoon snipped chives until smooth and set aside. Melt butter over medium heat in a large sauté pan. Stir in the onions and garlic. Cook until the onions are softened and translucent. 

Add in the hominy and the milk. Simmer until the milk is mostly absorbed, approximately 3 to 4 minutes. Pour in the eggs and cook until set, stirring with a wooden spoon to scramble the eggs. Fold in last Tablespoon of chives. Season to taste with salt and pepper. Serve hot.

Well, that a wrap on the Food'N'Flix November event. We'll be back next month with Eliot's Eats hosting as we watch The Family Stone. Stay tuned.