Puerto Rican Garlic and Pork Crushed Green Plantains

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A beloved staple of Puerto Rican comfort cooking, this dish uses very green plantains that are fried until tender, then mashed in a wooden pilón with roasted garlic, olive oil, and crispy fried pork. The result is a richly savory, garlicky mound served as a side for stewed meats or bathed in warm chicken broth.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 56 gCarbs
• 4 gFiber
• 2 gSugar
• 11 gProtein
• 580 mgSodium
• 720 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 22 mgVitamin C
• 18 mcgVitamin A

Ingredients

For the plantains

• 4 large green (unripe) plantains, peeled and cut into 2-inch chunks
• 3 cups vegetable oil, for frying
• 1 cup water, for steaming if needed

For the garlic-pork paste

• 8 garlic cloves, peeled
• 4 oz pork cracklings (chicharrones), plus 2 tbsp of the rendered pork fat
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup low-sodium chicken broth

For serving

• 2 cups warm chicken broth
• 1 lime, cut into wedges
• 2 tbsp chopped fresh cilantro

Directions

1. Heat the vegetable oil in a heavy skillet or Dutch oven to 325°F. Fry the plantain chunks in batches for about 5 minutes until they turn a pale gold; they should be cooked through but not yet browned. Transfer to a plate lined with paper towels.
2. In a small skillet over medium-low heat, warm the pork fat and gently toast the garlic cloves for 6 to 8 minutes until soft, golden, and fragrant. Add the pork cracklings during the last minute and let them crisp.
3. Mash the garlic, cracklings, salt, pepper, olive oil, and chicken broth together in a wooden mortar (pilón) until you have a coarse, flavorful paste. Some crackling pieces should remain crunchy for texture.
4. Add the fried plantain chunks to the pilón a few at a time and mash with the pestle, pressing firmly until the plantains break down but still hold some texture. Add a splash of broth if the mixture feels too dry.
5. Shape the mashed plantains into four rounded dome-shaped mounds on plates or shallow bowls, using the pestle to press and smooth the surface.
6. Top each mound with a few reserved crispy crackling pieces, drizzle 1 to 2 tablespoons of warm broth over and around the plantains, and serve immediately with lime wedges and a small dish of additional broth on the side.

Cook’s Notes

• Use truly green plantains with no yellow showing; ripe plantains will turn sweet and mushy instead of savory and starchy.
• A traditional pilón (wooden mortar and pestle) gives the best texture, but a sturdy bowl and the end of a rolling pin work well too.
• Reserve a few extra crisp pork pieces to scatter on top right before serving for maximum crunch.
• For an even richer flavor, swap the olive oil for annatto-achiote oil, which lends color without changing the savory profile.
• Mofongo is best eaten immediately; once it cools, the plantains firm up and lose their pillowy texture, so plan to serve within minutes of mashing.

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