Mofongo

Ingredients

Green plantains

3, peeled and cut into 1-inch thick slices

Olive oil

1 cup (for frying)

Garlic

4 cloves, minced

Pork cracklings (chicharrones)

1/2 cup, crushed

Salt

1 teaspoon (to taste)

Cilantro

1/4 cup, chopped (for garnish)

Chicken or vegetable broth

1 cup (optional, for serving)

Instructions

1. Peel the green plantains and cut them into 1-inch thick slices.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the plantain slices to the skillet and fry until golden brown, approximately 5 minutes per side. Remove from the skillet and drain on paper towels.
4. In a large mortar and pestle, combine the fried plantains, minced garlic, and salt.
5. Use the pestle to mash the plantains, garlic, and salt together until well combined, achieving a chunky yet cohesive texture.
6. Fold in the crushed pork cracklings and continue mashing until everything is thoroughly mixed.
7. Divide the mofongo mixture into 4 portions and shape each portion into a ball or mound.
8. Serve the mofongo balls on a plate, garnished with chopped cilantro.
9. For an added touch, drizzle with warm chicken or vegetable broth before serving, enhancing flavor and moisture.