Mofongo with Chicharrón

This is a classic plantain-based Puerto Rican dish. A common version is made with shrimp. This one we're doing with chicharrones, or pork cracklins.

Makes 4-6 servings

Ingredients:
4 green plantains, peeled and cut into ½ inch slices
oil (for deep frying)
4 oz pork cracklins (chicharrones), chopped
1 tablespoon chopped garlic
1 tablespoon olive oil
Salt to taste
Chopped fresh cilantro leaves (to garnish)
2 cups deeply flavored beef stock or chicken stock

Preparation:
1. Warm stock in saucepan over a low heat.
2. Bring at least 2 inches of oil to about 350ºF degrees in a deep skillet.
3. Cook or warm chicharrones until crisp; remove from heat and drain.
4. Deep fry the plantains until golden brown and slightly crispy. Remove from oil.
5. Oil the inside of a wooden mortar and pestle with olive oil. While the plantains are still hot place them in the mortar and mash them with the garlic and the chicharrones. Add salt to taste. You may have to work in batches
6. With the aid of a spoon, remove the mofongo from the mortar and flip into a deep plate or soup bowls, douse with broth, garnish with cilantro and serve immediately.

To learn more about me or my recipes, visit me at DenisseTable and at AARP, where I am a chef and nutrition expert.

Other recipes by Denisse:
Mexican-Style Shrimp Ceviche
The Mexican Tamale: A Delight for the Palate
Shrimp Asopao with Pigeon Peas
Pastelón de Yuca y Pollo
Mango Tart
Vegetarian Paella
Pumpkin Fritters
Cod in Tomato Sauce
Mexican Shredded Chicken in Smoky Tomato Sauce
Venezuelan-style Chicken Pot Pie

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