The Best Mofongo

This Puerto Rican style Mofongo is garlicky, smooth, and creamy. It’s made with fried green plantains mashed with fresh garlic, oil, crispy pork cracklings (chicharrones), and chicken broth. Tip: grinding garlic with oil BEFORE adding fried plantains for a more balanced flavor!

Serve it fresh and hot as the pork rinds can get soggy! Enjoy it as a delicious side dish with your favorite sauce, or as a comforting main dish by stuffing it with shrimp or chicken!

Ingredients:

• 4 green plantains
• 4 cloves garlic, minced
• 1/2 cup pork cracklings (chicharrón), optional
• 1/4 cup olive oil or lard
• Salt, to taste

Instructions:

1. Prepare Plantains:
   • Peel the green plantains and cut them into 1-inch slices.
2. Fry Plantains:
   • In a large skillet, heat the olive oil or lard over medium-high heat. Fry the plantain slices until they are golden brown on all sides. Remove them and place them on paper towels to drain excess oil.
3. Mash Plantains:
   • In a large mortar and pestle or a sturdy bowl, add the fried plantain pieces along with minced garlic. Mash them together until the plantains are mashed and well combined with the garlic. You can also use a food processor if you prefer.
4. Add Pork Cracklings:
   • If using pork cracklings, add them to the mashed plantains and continue to mash until they are well distributed.
5. Shape Mofongo:
   • Shape the mashed plantains into round balls or use a small bowl to mold them into a dome shape.
6. Serve:
   • Serve the mofongo hot as a side dish. It's often paired with a broth-based soup, stew, or grilled meats.