Tip: Read directions completely before preparing.
Ingredients:
4 green plantains
1 cup chicken broth
Oil, for frying
6 – 7 oz bag, pork cracklings/rinds (chicharron)
4 large, cloves garlic, chopped
¼ cup, olive oil
Directions:
Peel plantains and cut into 1-inch chunks.
Pour oil into a deep medium skillet and heat to
350 degrees F.
Once the oil is ready, gently add the plantain
chunks to the frying oil by holding them against the side of the skillet and
allowing them to slide into the oil. Cook the plantains until golden brown,
about 5 – 7 minutes. Carefully, remove
from oil and set aside.
Process in two batches, while plantains are
still slightly hot, add 1/2 cooked plantains into a food processor with ½
the garlic, 1/2 the chicken broth, ½ the pork rinds, and ½ the olive oil.
Process the mixture to the consistency of mashed potatoes or dough. Follow same
instructions for second batch.
Quickly shape the mixture into rough balls
about the size of meatballs.
Tip: Place the plantains in soup
bowls and add some heated broth. Garnish, with lime rinds and pork rinds! Ladle shrimp scampi over the mofongo! Serve as a side dish!
