Hornado de chancho is usually served with mote blanco or white hominy corn, just plain, but I thought that adding a little bit of the gravy from the hornado as well as some shallots or onions and garlic would give it a little extra special flavor. Hominy can be found canned, in the canned vegetable section, at most supermarkets. It is already cooked and just needs to be warmed up, though I recommend rinsing it before using. You can also purchase dried hominy and boil it, it takes longer to cook but tastes very fresh. If you don’t have any pork gravy or want a vegetarian version of this dish you can replace the gravy with 2-3 tbs of butter or olive oil.
Ingredients:
3 lbs of cooked mote blanco or white hominy corn (canned or freshly boiled)
3-4 shallots or 1/2 large white onion, finely diced
5 garlic gloves,crushed
1 tsp ground cumin
1 tsp ground achiote
1/2 cup of hornado or roasted pork gravy
Salt and pepper to taste
Preparation:
- Heat 2 tbs of the roasted pork gravy in a large sauté pan over medium heat.
- Add the diced shallots or onions, garlic, cumin and achiote, cook for about 5 minutes or until the onions are soft, stirring occasionally.
- Add the mote and the remaining roasted pork gravy, mix well and cook until hot.
- Taste and add salt if needed.
