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!


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0:00 Show what Mofongo looks like.
0:03 Peel and cut green plantains into 1-inch pieces.
0:23 Add about 1/2 inch of oil to the skillet. Once the oil is warm (but not hot), add plantain slices. Fry for about 5 minutes or until the bottom just starts to change color (BUT NOT BROWN). Turn the slices, and fry the other side for about 3 minutes.
0:47 Transfer fried plantains to a large plate lined with paper towels.
0:49 Remove green sprouts from garlic. 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.
01:07 Add 4-5 pieces of fried plantain slices. Mash them with the pestle. Add 3-4 more plantain rounds and 2 teaspoons of chicken broth. Mash and mix.
01:25 Crush the pork rinds into crumbs and add them to the mortar. Mix to combine. Taste, and add more salt or chicken broth if needed.
01:28 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.




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