Entree: United States – Puerto Rican Cuisine – Mofongo

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Total 1 hr 20 min

Ingredients

- 4 large green plantains, peeled and cut into 1-inch rounds (about 2.5–3 lb / 1.1–1.4 kg)
- 2 cups (480 ml) vegetable oil, for frying
- 6 large garlic cloves, peeled (about 30 g)
- 1 1/2 cups (approx. 6 oz / 170 g) pork cracklings (chicharrones), roughly chopped
- 2 tbsp (30 ml) olive oil or annatto oil
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 lb (454 g) large shrimp, peeled and deveined (about 16–20), tails removed or left on
- 4 tbsp (60 ml) unsalted butter
- 4 garlic cloves, minced (about 20 g)
- 1/2 tsp (1 g) red pepper flakes (optional)
- 1/2 cup (120 ml) dry white wine or extra chicken broth (optional)
- 1 medium yellow onion, sliced (about 6 oz / 170 g)
- 1 red bell pepper, sliced (about 6 oz / 170 g)
- 1 green bell pepper, sliced (about 6 oz / 170 g)
- 4 cups (960 ml) low-sodium chicken stock
- 2 cloves garlic, smashed (about 10 g) for broth
- 1 bay leaf
- 1/2 tsp (1 g) dried oregano
- 1 tbsp (15 ml) fresh lime juice (about 1 lime)
- 2 tbsp (8 g) chopped fresh cilantro or parsley, for garnish
- Lime wedges, for serving

Instructions

Short Description:
A classic Puerto Rican main of fried green plantains mashed with garlic and pork cracklings (chicharrones), formed into balls and served with garlicky shrimp and a warm garlicky chicken broth on the side. Hearty, garlicky, and rich with contrasting textures.

Regional Notes:
This Puerto Rican version uses green (unripe) plantains, a heavy dose of garlic, and crunchy pork cracklings folded into the mash; it is traditionally presented with a broth or sauce on the side for spooning over the mofongo. That emphasis on chicharrones and a separate caldo or garlic sauce distinguishes it from other Caribbean or Latin American plantain mashes.

1. Prepare the broth: In a medium saucepan combine chicken stock, smashed garlic cloves, bay leaf, and dried oregano. Bring to a simmer, season with a pinch of salt, then keep warm on lowest heat while you finish other components (about 15–20 minutes).
2. Fry the plantains: Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry plantain rounds in batches until tender and golden at edges, 4–6 minutes per batch. Transfer to a paper towel-lined tray and drain. Reduce oil heat or reserve for other use.
3. Toast the garlic and cracklings for the mash: In a small skillet over low heat, gently warm 6 garlic cloves in 1 tbsp oil just until fragrant and lightly golden, then mash them into a paste (or finely mince). Combine garlic paste with chopped pork cracklings and 1 tbsp olive oil; set aside.
4. Mash the mofongo: Using a pilon (mortar and pestle), sturdy wooden bowl and pestle, or heavy-duty food processor pulse, place several fried plantain pieces in the mortar or bowl, add a generous spoonful of the garlic-chicharron mixture and 1 tsp salt. Pound and press until the plantains form a cohesive, coarse mash—add more garlic-crackling mix, 1 tbsp olive oil, and salt as needed. Divide and shape into 4 compact balls or domes. Keep warm wrapped in foil.
5. Sauté the vegetables: In a large skillet over medium heat, add remaining 1 tbsp olive oil and sauté sliced onion and bell peppers until softened and slightly caramelized, 6–8 minutes. Season with a pinch of salt and pepper; transfer to a plate and keep warm.
6. Cook the shrimp: In the same skillet over medium-high, melt 4 tbsp butter. Add minced garlic and red pepper flakes (if using) and cook 30 seconds until fragrant. Add shrimp in a single layer and sear 1–2 minutes per side until pink and opaque. Deglaze with white wine or 1/4 cup (60 ml) chicken stock, scraping up browned bits, and simmer 1 minute. Stir in lime juice and adjust seasoning with salt and pepper.
7. Finish the broth (optional seasoning): Taste the warm chicken broth and adjust salt. For a bright note, stir in 1 tbsp (15 ml) lime juice just before serving. Keep the broth hot.
8. Plate: Place one mofongo ball on each plate, spoon sautéed peppers and onions beside or over the mofongo, and arrange shrimp on top or to the side. Serve the warm broth in small bowls or ramekins alongside so diners can ladle broth over the mofongo, or pour a little over the mofongo at the table.
9. Garnish and serve: Sprinkle chopped cilantro or parsley over the dish and offer lime wedges. Serve immediately so the mofongo stays warm and retains its texture.