3 Packages of 'Inca's Food' Mote Pelado
  • All natural giant corn kernels
  • High in fiber
  • Ready to use
  • Size - 3 x 15 oz/425 gr

Mote or Mut’i is the quechua word for corn cooked in water. After they are removed from the cob, each kernel is pelado, their outer skin removed for softness and easier digestion. This specialty giant corn is grown in the Andes and high in B Complex, Vitamin C, Vitamin A, iron and magnesium.

Spicy Pork (Serves 4)

2 pounds boneless pork, cut in pieces
1 small onion, finely chopped
2 teaspoons vegetable oil
1/4 cup white vinegar
1 tablespoon ají amarillo paste
1 tablespoon ají panca paste
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup orange juice
Mote pelado
Parsley leaves

In a glass bowl, mix together the vinegar, ají pastes, garlic powder, cumin, salt and pepper. Mix well and pour into a bigger bowl. Add the pork, mix all well, cover and marinate it for at least an hour.

Heat oil in a large skillet and add chopped onions, stir and cook well until they are soft and transparent. Remove pork from the bag and reserve marinade aside. Cook pork until nicely browned on the outside. Add orange juice, the marinade and mix well. Reduce heat, cover and simmer for 30 minutes, or until the pork is tender.

On a pot, heat the mote pelado on a bit of water for about 7 minutes, stirring constanly.

Serve the pork with the mote pelado and garnish with the parsley leaves on top.

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