Mofongo
Servings: 2
Calories: 1556kcal
Ingredients
- Bones of a 6 lb chicken I do this part right after cooking a whole chicken for dinner
- 2 Plantains
- 1/2 Onion
- 1 Carrot
- 2 Cups Chicken broth
- 6 Cups Water
- 1 Clove Garlic
- 1 Green bell pepper
- 1/2 Onion
- 1/3 Cup Cilantro
- 1 TB Vegetable oil
- 3/4 Cups Chicken shredded
- 1 lb pork belly cut into small pieces Note, you can always use pork rinds as a substitute for the pork belly, about 1 1/2 cups.
Instructions
- This step can be done day of or the night before. Place chicken bones in a large pot, such as a dutch oven. Add the water, broth, 1/2 onion and carrot to the pot and bring to a boil. Reduce heat and simmer for 30 minutes with the lid on, then remove the lid and continue to simmer for an additional 1 hour.
- Fill a medium pot with oil and bring up to 350 degrees. Add plantains and fry for 15 minutes.
- Remove the plantains and place in a food processor with the garlic, green bell pepper, 1/2 onion, cilantro and oil. Buzz until to starts to come together like a dough.
- Add the pork belly into the oil and fry for 15 to 20 minutes, until golden brown.
- Add shredded chicken to the broth and heat until hot.
- Add 1/3 of the pork belly (or pork rinds) to the plantains and pulse to incorporate.
- Small the plantain mixture into ramekin to shape it into a small dome. Place the plantain dome into a bowl, then ladle the chicken broth (with chicken) into the bowl.
- Serve with some of the pork belly (pork rinds) sprinkled on top.
Nutrition
Calories: 1556kcal | Carbohydrates: 70g | Protein: 30g | Fat: 131g | Saturated Fat: 51g | Cholesterol: 179mg | Sodium: 1016mg | Potassium: 1821mg | Fiber: 7g | Sugar: 32g | Vitamin A: 7541IU | Vitamin C: 105mg | Calcium: 81mg | Iron: 3mg
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