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Mofongo
Servings: 6
Ingredients:
3 green plantains, peeled and cut into chunks
2 cups chicken stock or water
½ onion, chopped
4 cloves garlic, minced
¼ olive oil, divided
2 cups chicken stock or water
½ cup chicharrones (pork rinds), chopped
3 green onions, green part only, sliced thin
Directions:
1. Bring water or stock to a boil, then simmer plantains for 10 minutes. Strain and reserve the liquid.
2. Meanwhile, heat 2 tablespoons oil in a sauté pan. Sauté onions until translucent and add garlic. Add a bit more oil and strained, cooked plantains. Fry for about 2 minutes or until fully cooked. Mash plantains with the back of a wooden spoon, a pestle, or a potato masher. Add the reserved stock or more oil as necessary to make a creamy puree. Add a few spoonfuls of the mojo for a little extra flavor, if desired.
3. Add pork rinds, and season with salt and pepper to taste.
4. Serve with a few green onions as a garnish.
This recipe courtesy of Hispanic Kitchen member Carolyn Swaney. (Photo courtesy of Diane.)
Ingredients:
3 green plantains, peeled and cut into chunks
2 cups chicken stock or water
½ onion, chopped
4 cloves garlic, minced
¼ olive oil, divided
2 cups chicken stock or water
½ cup chicharrones (pork rinds), chopped
3 green onions, green part only, sliced thin
Directions:
1. Bring water or stock to a boil, then simmer plantains for 10 minutes. Strain and reserve the liquid.
2. Meanwhile, heat 2 tablespoons oil in a sauté pan. Sauté onions until translucent and add garlic. Add a bit more oil and strained, cooked plantains. Fry for about 2 minutes or until fully cooked. Mash plantains with the back of a wooden spoon, a pestle, or a potato masher. Add the reserved stock or more oil as necessary to make a creamy puree. Add a few spoonfuls of the mojo for a little extra flavor, if desired.
3. Add pork rinds, and season with salt and pepper to taste.
4. Serve with a few green onions as a garnish.
This recipe courtesy of Hispanic Kitchen member Carolyn Swaney. (Photo courtesy of Diane.)
Comment
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Comment by H V Porter on August 12, 2010 at 4:29pm -
I am so making this tonight!!
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