• Green plantains, peeled and cut into rounds on the diagonal -- 4
  • Olive oil -- 3 tablespoons
  • Garlic, minced -- 3 to 5 cloves
  • Pork cracklings (chicharrones), crushed -- 1 cup
  • Salt -- to taste


  1. Soak the plantain pieces in a bowl of salted water for about 15 minutes. Drain well.
  2. Heat the oil in a sauté pan or skillet over medium flame. Working in batches, sauté the plantain slices until they are cooked through but not yet browned, 10-12 minutes.
  3. Add the plantains, garlic and a little bit of olive oil to a large mortar or bowl and mash with a pestle or potato masher until fairly smooth. Alternatively, pulse with a food processor. Stir in the pork cracklings and salt to taste.
  4. Using moistened hands, form into 3-inch balls and serve warm.


  • Mofongo Relleno (Stuffed mofongo): Serve covered with a ladleful of stews like pollo guisadoasopao de gandules or quimbombo guisado.
  • For a lower fat version, boil the plantains in salted water instead of sautéing them.
  • Add a little chicken or beef broth while mashing the plantains to make them a little moister. Mofongo is often served with some broth poured over it.
  • Although most recipes call for soaking the plantains in salted water, some say this step is not really necessary.
  • If you can't find chicharrones in a market near you, substitute with crispy fried, finely chopped bacon.

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