Mofongo! I just love the name.
“Hey Dad, what’s for dinner?”
It’s wins the award for coolest name. Mofongo! So what is it? A classic Puerto Rican dish that uses plantains (flavored with sofrito) that is served with a chicken broth and fried pork fat. In my version, I use pork belly, but I think pork rinds would be an easy and comparable substitution. This is a really great meal because the broth and plantains are warming and hearty enough for the winter, but the bright flavors of the sofrito back it a good summer meal as well. I hope you enjoy!
- 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.
- 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.