Recipe Mote Pata (pork, hominy and peanut butter stew)


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3 Dec 2017
Local time
11:09 AM
SE Florida

This is an Ecuadorian dish typically made to celebrate Carnival. It is best eaten at least several hours after being made, then reheated. I made it early in the day, then reheated while I cooked the flatbread. It was great, a definite make again. Craig almost licked the pot.

Serves 2, recipe can be increased easily.

1/2 pound pork butt or shoulder, cut into 1/2" pieces
2 cups of pork, chicken or vegetable stock
1/2 cup water
1/2 tsp cider vinegar
3 Tbsp smooth peanut butter
15 oz can of hominy, drained, or 1-3/4 cups hominy cooked from dried, drained
1 Tbsp EVOO
1 cup 1/4" diced onion
2 medium cloves garlic, minced
1/2 tsp ground achiote/annato powder
1 tsp cumin
1/2 tsp black pepper
3/4 tsp salt

1/2 cup cilantro, chopped
1/2 lime, sliced in half
1 sliced or chopped avocado, optional
1 hard boiled egg, sliced in half, optional


In a large pot over medium low heat, sweat the onions in the oil until almost translucent. Add the garlic and spices, and cook for 2-3 minutes more.

Meanwhile, place the peanut butter, 1/4 cup of stock, and half of the hominy in a food processor or blender, and process until smooth. Set aside.

Once the onion mixture is done, increase heat to medium and add the pork pieces and cook, stirring occasionally, until pork is browned on all sides, 2-3 minutes.

Add the pureed mixture, plus vinegar, water, and remaining hominy and stock. Stir to combine, scraping bottom to release any fond. Bring to a simmer, partially cover, and cook for about 30-45 minutes or until pork is tender and stew has thickened slightly. Taste and adjust the seasoning. Serve with a squeeze of the lime and cilantro garnish, plus either or both of the optional garnishes.
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