Mote Pillo [0000858]

Ingredients:

2 cups hominy corn (canned or cooked from dried)
4 large eggs
1/2 cup diced white onion
1/2 cup diced bell pepper (any color)
2 cloves garlic, minced
2 tablespoons vegetable oil
Salt and black pepper to taste
Chopped fresh cilantro for garnish (optional)
Sliced avocado for serving (optional)

Instructions:

If using dried hominy corn, soak it overnight in water, then cook it according to the package instructions until it's tender. If using canned hominy corn, rinse and drain it.

In a large skillet, heat the vegetable oil over medium heat.

Add the diced onion and bell pepper to the skillet. Sauté for about 3-5 minutes, or until the vegetables become soft and slightly translucent.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add the cooked hominy corn to the skillet and stir to combine with the vegetables.

In a separate bowl, beat the eggs, then pour them over the corn and vegetable mixture in the skillet.

Gently stir and cook the mixture, allowing the eggs to scramble and coat the corn evenly. Cook until the eggs are fully cooked but still soft and slightly creamy.

Season the mote pillo with salt and black pepper to taste. Adjust the seasoning as needed.

Remove the skillet from heat and garnish the mote pillo with chopped fresh cilantro, if desired.

Serve the gluten-free Ecuadorian mote pillo hot, with sliced avocado on the side if you like.

This traditional Ecuadorian dish is a hearty and flavorful breakfast or brunch option. Enjoy its delicious blend of corn, eggs, and vegetables!