Caribbean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Puerto Rican Mofongo
Mashed fried green plantains with garlic and pork cracklings.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
Prepare plantains: Peel the green plantains and cut them into 1-inch thick rounds.
- 2
Fry the plantains: Heat oil to 350°F and fry the plantain rounds for about 5-7 minutes until they are golden but not hard. Remove and drain on paper towels.
- 3
Prepare garlic paste: In a wooden mortar (pilón), mash the garlic cloves with olive oil and a pinch of salt until it forms a paste.
- 4
Mash the plantains: Add the fried plantains to the mortar a few pieces at a time. Mash them firmly into the garlic paste.
- 5
Incorporate cracklings and broth: Mix in the pork cracklings and a splash of warm chicken broth to moisten the mixture. Form into a tight half-dome and serve warm.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving325
Calories
13 g
Protein
44 g
Carbs
13 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Mofongo descends from West African fufu, brought to Puerto Rico through the transatlantic slave trade and reimagined with the island's abundant green plantains. Traditionally mashed in a wooden pilon, it became a comfort-food cornerstone, often hollowed and filled with stewed meat or seafood.
Listahan note
This version fries the plantains first to set a golden exterior, then mashes them straight into a garlic-and-oil paste in the mortar so every bite carries garlic and the crisp chicharron stays in pieces.
Technique cues
- Frying the plantains at 350F until golden but not hard is key, since rock-hard plantains will not mash into a cohesive dome.
- Mashing the garlic into a paste before the plantains go in means the garlic coats every piece rather than sitting in pockets.
- Adding the warm chicken broth a splash at a time keeps the mash moist enough to hold a dome without turning gummy.
Kitchen flow
- Parallel prep
- Mash the garlic paste in the pilon while the plantain rounds fry so the mortar is ready the moment they drain.
- Make-ahead
- Mofongo is best mashed and served at once, but you can pre-fry the plantains and mash just before serving.
- Leftover move
- Crumble leftover mofongo into a skillet with broth and an egg the next morning for a savory hash.
- Cleanup rhythm
- Wipe the wooden pilon while still warm; cold mashed plantain hardens and is much harder to clean off.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
green plantains
Starchy base
Purpose: Unripe green plantains give mofongo its savory, starchy body; ripe ones would turn sweet and soft.
Handling: Peel under running water and cut into even 1-inch rounds so they fry at the same rate.
Adaptation: Green bananas can substitute in a pinch but are smaller and less starchy.
garlic
Aromatic anchor
Purpose: Garlic mashed into the base is the defining flavor that runs through the whole dome.
Handling: Mash it with oil and salt into a smooth paste before any plantain is added.
Adaptation: Roasted garlic gives a mellower, sweeter result if you prefer less bite.
pork cracklings (chicharron)
Crunch and fat
Purpose: Chicharron adds salty crunch and pork richness that contrasts the soft mash.
Handling: Crush coarsely so you keep crisp shards rather than grinding it to dust.
Adaptation: Crisp bacon bits work; for a lighter version, toasted pork rinds keep the crunch with less fat.
chicken broth
Moistener
Purpose: A splash of warm broth binds the mash so it forms a tight dome without crumbling.
Handling: Warm it first and add gradually so you can control the texture.
Adaptation: Vegetable broth keeps it meat-free; the body stays the same.
Technique notes
- Keep the plantains warm right up to mashing, since cool plantain seizes and will not bind into a dome.
- Pack the mash into a small bowl and invert it to shape a clean half-dome for the plate.
- Taste and adjust salt before shaping, because the dome is hard to re-season once formed.
Ingredient swaps
- Vegetarian direction
- Skip the chicharron and use vegetable broth; add toasted pumpkin seeds for crunch in its place.
- Lower-sodium direction
- Use unsalted broth and reduce the chicharron, which carries most of the sodium.
- Weeknight shortcut
- Mash in a sturdy bowl with a potato masher if you do not have a pilon; the texture is nearly identical.
Serve alongside
- Garlic shrimp in tomato sauce
- Stewed chicken (pollo guisado)
- Pickled red onions
- Fried pork chops
- Medalla Light lager
- Tamarind agua fresca
- Cafe con leche
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate mofongo in a sealed container for up to 2 days.
- Reheat covered in the microwave or oven with a little extra broth to loosen the mash.
- Freezing is not recommended, as the mashed plantain turns grainy on thawing.
Equipment
- Wooden mortar and pestle (pilon)
- Deep frying pan or pot
- Frying thermometer
- Slotted spoon
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