Andean Pork in Blueberry-Panela Sauce with Creamy Hominy and Cheese

Name: Andean Pork in Blueberry-Panela Sauce with Creamy Hominy and Cheese
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: ecuatoriana
Ingredients: 21 oz pork loin; 1 1/4 cups fresh or frozen Andean blueberry; 1/4 cup grated panela; 1 cup red onion; 4 cloves garlic; 1 tbsp achiote paste; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1 1/2 tsp salt; 1 tsp black pepper; 1/2 cup orange juice; 1 cup chicken broth; 2 tbsp oil; 3 cups cooked hominy; 1 cup milk; 4 oz fresh cheese; 1 1/2 tbsp butter; 1/4 cup culantro or cilantro; 1 tbsp apple cider vinegar

An original Ecuadorian dish featuring seared pork loin in a sweet-savory mortiño and panela sauce, served over creamy hominy with fresh cheese and a touch of cilantro. It brings together Andean and criollo flavors in a comforting yet elegant preparation.

25 minPrep

40 minCook

65 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

600 g pork loin (cut en medallones gruesos)
180 g fresh or frozen Andean blueberry (for the sauce)
50 g grated panela (or piloncillo grated)
120 g red onion (finely chopped, divided)
12 g garlic (chopped)
15 g achiote paste (divided)
2 g ground cumin
1 g ground cinnamon
8 g salt (or to taste, divided)
2 g black pepper (divided)
120 ml orange juice (freshly squeezed)
240 ml chicken broth (divided)
30 ml oil (divided)
500 g cooked hominy (escurrido)
240 ml milk
120 g fresh cheese (desmenuzado, divided)
20 g butter
10 g culantro or cilantro (chopped)
15 ml apple cider vinegar

Nutrition facts

per serving

548 kcal

Calories

38 g

Protein

33 g

Carbs

28 g

Fat

4 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Season the pork loin with 1 teaspoon salt, 1/2 teaspoon pepper, cumin, and half of the achiote paste. Rub the medallions well and let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the pork for 3 to 4 minutes per side until nicely browned. Transfer to a plate; it will finish cooking later in the sauce.
3
3. In the same skillet, add the chopped onion and sauté for 3 minutes. Add the garlic, cinnamon, and the remaining achiote paste; cook 1 more minute, stirring to build flavor.
4
4. Add the mortiño, panela, orange juice, apple cider vinegar, and 120 ml (1/2 cup) chicken broth. Cook over medium heat for 8 to 10 minutes, lightly crushing some of the berries to create a thick, glossy sauce.
5
5. Return the pork and its juices to the skillet. Cover partially and cook over medium-low heat for 8 to 10 minutes, until the pork is cooked through yet juicy. If checking with a thermometer, the center should reach 145°F and 63°C; then let it rest for 3 minutes off the heat.
6
6. Meanwhile, place the cooked hominy in a saucepan with the milk, the remaining 120 ml (1/2 cup) chicken broth, and the butter. Cook over medium heat for 6 to 8 minutes, stirring, until the hominy is tender and creamy.
7
7. Add half of the fresh cheese, half of the culantro, 1/2 teaspoon salt, and the remaining pepper to the hominy. Stir and cook 2 more minutes until creamy. For a softer texture, lightly mash a small portion of the hominy with a spoon.
8
8. Spoon a bed of creamy hominy onto each plate. Arrange the pork medallions on top and cover with the mortiño-onion sauce. Finish with the remaining fresh cheese and chopped culantro.
9
9. If you want to keep everything warm before serving, place the plates or a serving dish in the oven at 200°F and 95°C for up to 10 minutes, without overcooking the pork.

Chef tips

For a smoother sauce, blend half of the cooked mortiño mixture before returning it to the skillet. The pork is best when not overcooked; a short resting time helps keep it juicy.

Substitutions

If mortiño is unavailable, you can use blueberries. Fresh cheese may be replaced with firm quesillo or mild feta. Hominy can be substituted with large-kernel cooked white corn, though the texture will change slightly.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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