Mofongo can be found from Puerto Rico to the Dominican Republic, and is often served with meat or chicken broth. Fried green plantains are mashed with garlic and chicharrones, resulting in a creamy, garlicky, filling dish. Our version uses Pork Panko to create a savory flavor-- give it a try!
Yield: 2 servings
- 2 large green plantains
- 1 large clove garlic
- 1/2 package Pork Panko
- 3 tbsp olive oil, more as needed
- Salt/pepper to taste (optional)
- Cilantro for garnish (optional)
- Broth as needed (optional)
Drain them with a paper towel an fry in a pan with olive oil on medium heat, about 7 minutes per side. Flip them when golden brown and remove them from the pan into a mortar and pestle.
Mash with the garlic clove, salt, pepper, and Pork Panko. If the mofongo is too dry, add broth until you reach the desired consistency.