Can I use a different cut of pork?
Pork butt or picnic shoulder can also be used, but cooking times may vary slightly. Ensure it's a cut suitable for slow roasting.
DINNER
Ecuadorian Hornado with Llapingachos and Mote Pillo
Experience the vibrant flavors of Ecuador with this traditional Hornado, featuring succulent slow-roasted pork, crispy potato patties (Llapingachos), and savory hominy (Mote Pillo). This hearty dish is perfect for a family dinner or special occasion.
HOW TO MAKE IT
Let's cook.
01
Prepare the pork: In a small bowl, mix achiote paste, cumin, garlic powder, salt, and black pepper. Rub this mixture all over the pork shoulder. Place the seasoned pork in a roasting pan, cover, and refrigerate for at least 30 minutes, or preferably overnight.
02
Roast the pork: Preheat your oven to 325°F/160°C. Roast the pork, covered, for 3 hours. Remove the cover and continue roasting for another 1 hour at 375°F/190°C, or until the internal temperature reaches 190°F/88°C and the skin is crispy. Let the pork rest for 15 minutes before shredding or slicing.
03
Make the Llapingachos: Boil the peeled and quartered potatoes in salted water until very tender, about 20 minutes. Drain well and mash thoroughly. Mix in the crumbled queso fresco and form into 12 small patties.
04
Cook the Llapingachos: Heat a large skillet over medium heat with 1 tablespoon of butter. Fry the potato patties for 3-4 minutes per side, until golden brown and crispy.
05
Prepare the Mote Pillo: In a separate skillet, melt 1 tablespoon of butter over medium heat. Add the drained hominy and chopped green onions. Sauté for 5-7 minutes, stirring occasionally, until the hominy is heated through and slightly golden.
06
Assemble the dish: Serve generous portions of the roasted pork alongside the crispy Llapingachos and savory Mote Pillo. Drizzle with any pan juices from the pork.
About This Recipe
Experience the vibrant flavors of Ecuador with this traditional Hornado, featuring succulent slow-roasted pork, crispy potato patties (Llapingachos), and savory hominy (Mote Pillo). This hearty dish is perfect for a family dinner or special occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a few bay leaves and a cup of orange juice to the roasting pan with the pork. The Llapingachos can be made ahead and reheated in a skillet or oven until crispy.
Easy Substitutions
If achiote paste is unavailable, use 1 teaspoon paprika mixed with 1/2 teaspoon turmeric for color. Queso fresco can be substituted with mild feta cheese or a blend of mozzarella and ricotta. For Mote Pillo, canned corn can be used if hominy is hard to find.
Storage & Reheating
Store leftover pork, Llapingachos, and Mote Pillo separately in airtight containers in the refrigerator for up to 3 days. Reheat pork gently in the oven or microwave. Reheat Llapingachos in a skillet or oven for crispiness. Mote Pillo can be reheated in a skillet.
Serving Suggestions
Serve with a simple side salad of lettuce and tomato, a spicy aji sauce for dipping, or a refreshing glass of fresh fruit juice. A fried egg on top of the Llapingachos is also a traditional addition.
Common Mistakes
Overcooking the pork can make it dry; use a meat thermometer to ensure it reaches 190°F/88°C but not much higher. Not mashing the potatoes thoroughly enough for the Llapingachos can result in crumbly patties. Overcrowding the pan when frying Llapingachos will prevent them from crisping properly. Forgetting to drain the hominy well can make the Mote Pillo watery. Not seasoning the pork adequately will result in a bland dish.
Frequently Asked Questions
What is achiote paste?
Achiote paste, also known as annatto paste, is a seasoning made from annatto seeds, spices, and sometimes vinegar. It provides a vibrant orange-red color and earthy flavor.
Can I freeze the Llapingachos?
Yes, you can freeze uncooked Llapingacho patties. Place them on a baking sheet until solid, then transfer to a freezer-safe bag. Fry from frozen, adding a few extra minutes to the cooking time.
MORE TO KNOW
Achieving crispy skin on the hornado is key. The higher temperature at the end of the roasting process helps render the fat and crisp the skin. If your pork skin isn't crisping enough, you can briefly broil it for 5-10 minutes, watching carefully to prevent burning. The Llapingachos should be mashed very smoothly to ensure they hold their shape well when fried.
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