Mofongo Recipe
Watch the recipe video above! Be sure to use GREEN plantains for this recipe. This traditional Puerto Rican dish is a delicious combination of green plantains, crispy pork crackling, fresh garlic, and chicken broth. Serve as a side dish, or turn it into a main course by stuffing it with shrimp, chicken, or other proteins.Key to success: DON’T Brown your plantains when frying. This is key to the smooth and creamy texture.
Servings: 4 as a side dish
Calories: 387kcal
Equipment
Ingredients
- 4 large green plantains* (for 4 sevings)
- vegetable oil for frying
- 1 cup pork crackling crumbs** (use about 1/4 cup for each mofongo)
- 4 cloves garlic*** skin peeled, (use 1 clove for each mofongo)
- 3-4 tablespoons olive oil (use 2-3 teaspoons for each mofongo)
- salt to taste
- 3-4 tablespoons chicken broth (use 2-3 teaspoons for each mofongo)
- optional proteins or veggies to fill stuff your mofongo
Instructions
- Peel the skin off green plantains. Cut off both ends of the plantain. Then use a sharp knife to score the skin lengthwise and try not to cut too deep. Use your fingers to pry open and peel off the skin from the flesh.
- Cut and peeled plantain. Cut them into 1-inch pieces. (The same thickness will help them to cook evenly in the skillet.)
- Fry the plantains. Add about half an inch of oil to the skillet over medium heat. Heat for about 1 minute and the oil starts to warm up (NOT HOT!), add the plantain slices.
- Fry for about 5-7 minutes or until the bottom just starts to change color. Turn the slices, and fry the other side for about 3-4 minutes. (Don’t brown your plantains, lower the heat if the oil is too hot.)
- Transfer fried plantains to a large plate lined with paper towels.
- Grind garlic with oil. Add 1 garlic clove, 2 teaspoons oil, and a pinch of salt to a mortar. Grind against the side of the mortar until you see a smooth paste.
- Mash plantains. Add 4-5 pieces of fried plantain slices. Mash them with the pestle until there is more space in the mortar. Add 3-4 more pieces of plantain and 2 teaspoons of chicken broth. Mash until the mixture becomes smooth.
- Add pork cracklings. Crush the pork rinds into crumbs and add 1/4 cup to the mortar. Mix until the pork cracklings are evenly distributed. Taste, and add more salt or chicken broth if needed. Don’t mash your pork crackling crumbs if you want to have a crispy taste in your mofongo.
- Shape mofongo and serve. Once you’ve got the desired taste and consistency, press the mofongo into a 4-oz bowl firmly. Flip out the bowl onto a plate. Remove the plate. Repeat this with the rest of the ingredients.
- (Optional) Stuff with proteins/veggies. Add the mofongo mixture to the bowl, press them FIRMLY to the side, and leave a well in the middle. Fill it with cooked shrimp or shredded chicken (or beef). Add more mofongo mixture on the top. Press FIRMLY to seal. Flip out the bowl. Serve hot and enjoy!
Notes
- *I recommend buying green plantains and using them immediately, as they start to turn yellow quickly. My green plantains turn yellow and become ripe after sitting at room temperature for two days.
- **Leave out the pork cracklings for a vegan dish.
- *** As you'll eat the garlic raw, it's important to remove the green sprout in the middle of your fresh garlic.
- This recipe makes Puerto Rican style mofongo. If you want to try Dominican style, use roasted plantains instead of fried.
- Store leftovers in the fridge for up to 3 days. To reheat, wrap the mofongo in a damp paper towel. Microwave in 30-second intervals until warmed through.
Nutrition
Calories: 387kcal | Carbohydrates: 67g | Net Carbohydrates: 63g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 136mg | Potassium: 792mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 37mg | Calcium: 12mg | Iron: 2mg | Net Carbs: 63g