Ecuador is a country of many traditions, and one of them involves the celebration of Carnaval. Usually held in February, Carnaval is a public celebration that precedes the Cuaresma, or Lent.  Each region of Ecuador has a unique way of celebrating Carnaval, and food plays an important role.

Growing up on the coast of Ecuador, our Carnaval celebrations consisted of throwing water balloons at friends and innocent bystanders.  In addition to water pranks, people would spray each other with foam that resembled shaving cream, throw confetti and, in some instances, flour. By contrast, in Ambato, a gorgeous city in the Andes region of Ecuador, Carnaval is celebrated with a fruits and flowers festival called La Fiesta de las Flores y las Frutas.  A citywide parade is the highlight, and locals dress up in traditional costumes, while floats are decorated with fresh flowers and fruits.

In Cuenca, the third largest city of Ecuador, people enjoy the Carnaval festivities with a healthy bowl of Mote Pata, a hearty soup made of pork, hominy (mote) and peanuts.  Although the name suggests there are animal’s feet involved in the ingredient list — as implied by the word pata — you can relax; this is not the case!  Because this dish represents Ecuadorian comfort food for me, I don’t limit consumption to just Carnaval.  But I would certainly rather spend Carnaval with a bowl of soup than caked in flour and confetti. How about you?

Mote Pata: Ecuadorian Pork, Hominy and Peanut Soup

For the broth and meat:

  • 1 lb. bone-in pork chops
  • 2 whole garlic cloves
  • 4 cups of water

For the rest of the soup:

  • 1 cup of water
  • 3 cups cooked hominy (may use canned hominy, drained)
  • 1-2 tbsp vegetable oil
  • 1 cup diced yellow onion
  • 3 garlic cloves, minced
  • 1/4 tsp ground achiote (annato powder)
  • 1 tsp ground cumin
  • 1/2 tsp ground pepper
  • 1 tsp salt + more to taste
  • 1/3 cup peanut butter (either chunky or smooth)
  • 1 cup skim milk (optional)

For garnish:

  • Hard boiled eggs, sliced
  • Avocado, sliced

Click here for the full recipe.