This dish was inspired by a traditional northern Argentine hominy stew called mote con habas (fava beans) that typically contains different kinds of stewed pork and/or beef. Chefs Greg Denton and Gabrielle Quiñónez Denton, co-owners of Portland’s beloved OX and co-authors of Around the Fire, make this Argentine breakfast all year long, even when favas aren’t in season—they just omit the beans altogether. Though it’s typically a one-pot dish, you can break up the components to cater to guests with different diets. The stew recipe can be vegan or vegetarian if you prefer something lighter. If you decide to go the meaty route, pork belly braised with maple syrup and beer takes the heartiness up a level, turning it into a darn delicious breakfast.Stewed Heirloom Hominy with Fava Beans, Pork Belly, and Fried Duck EggStewed Hominy
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