Entree: Dominican Republic – Northern Culinary Region – Mofongo (Mashed fried green plantains seasoned with garlic and pork cracklings, shaped into a mound and served with a savory broth or meat)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 3 large green plantains, peeled and cut into 2-inch pieces, about 2 lb (900 g) total
- 2 cups (480 ml) vegetable oil for frying
- 6 cloves garlic, peeled (about 18 g)
- 8 oz (225 g) chicharrón (pork cracklings), broken into pieces
- 2 tbsp (30 ml) olive oil or butter
- 1 tsp (6 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 bone-in chicken thighs, approx. 1.5 lb (680 g) total
- 4 cups (960 ml) water
- 1 small onion, quartered (about 100 g)
- 1 bay leaf
- 1 tsp (1 g) dried oregano
- 2 tbsp (30 ml) lime juice (optional)
- Fresh cilantro leaves for garnish

Instructions

1. Prepare the chicken broth: in a medium pot combine chicken thighs, 4 cups (960 ml) water, quartered onion, bay leaf, and oregano. Bring to a simmer, skimming foam, and cook gently 25–30 minutes until chicken is cooked through. Remove chicken; reserve broth and shred or chop the meat if using as accompaniment. Strain broth and keep warm.
2. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry plantain pieces in batches until golden and cooked through, about 5–7 minutes per batch. Drain on paper towels.
3. In a mortar and pestle or sturdy mixing bowl with a heavy masher, smash the garlic with a pinch of salt to form a paste. Add the fried plantains and begin to pound/mash until broken down but still slightly textured.
4. Fold in the chicharrón pieces and 2 tbsp (30 ml) olive oil or butter, continue pounding until well combined and the mixture holds together when formed. Adjust salt and pepper to taste; add lime juice if desired.
5. Shape the mofongo: form the mixture into individual mounds or press into a small bowl and invert onto plates. If serving with shredded chicken, place chicken beside or over the mofongo.
6. Serve immediately with warm strained chicken broth spooned around the mofongo and garnish with cilantro. For a richer accompaniment, add some reserved braised pork or sautéed shrimp to the broth before serving.