Pork Fritada with Coffee and Naranjilla, Golden Hominy, and Roasted Zucchini Seed Sauce

Instructions

1. 1

   1. In a large bowl, combine the pork with the naranjilla juice, coffee, white onion, garlic, achiote paste, cumin, oregano, 6 g salt, black pepper, and grated panela. Marinate for 20 minutes in the refrigerator.

2. 2

   2. Place a heavy-bottomed pot over medium heat. Add half of the lard or oil and add the pork with all of its marinade, along with the water. Once it reaches a gentle boil, reduce to medium-low heat, partially cover, and cook for 60 minutes, stirring every 15 minutes, until the liquid reduces and the pork is tender.

3. 3

   3. Uncover the pot and continue cooking for 15 to 20 more minutes, stirring often, until the fat separates and the pork cubes brown in their own juices. For a more even finish, transfer the pot to a preheated oven at 425°F / 220°C for 8 minutes to finish browning.

4. 4

   4. While the pork cooks, prepare the golden hominy. Heat a large skillet over medium heat with the remaining lard or oil. Add the cooked hominy, red onion, and a pinch of salt. Sauté for 8 to 10 minutes, stirring occasionally, until the hominy is hot and lightly golden. Stir in half of the chopped cilantro and cook 1 minute more.

5. 5

   5. For the roasted zucchini seed sauce, place the roasted zucchini seeds, fresh chili, lime juice, 60 ml (1/4 cup) water, the remaining chopped cilantro, and a pinch of salt in a blender. Blend until thick and creamy. If needed, adjust with 1 to 2 additional tablespoons of water for a spoonable consistency.

6. 6

   6. Taste the fritada and adjust salt if needed. Serve a portion of golden hominy, top or side with the pork fritada, and spoon over or alongside the zucchini seed sauce. Finish with the crumbled fresh cheese, if desired.

7. 7

   7. Serve immediately while the fritada is piping hot and the hominy still has its golden texture.