WebHere are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of mofongo 230 calories of Pork Chops …
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WebTop the pork shoulder with chopped onion and jalapenos. Cook on low for 8 to 10 hours or high for 5 to 6 hours. When pork is cooked through, remove from slow …
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In this version I call for margarine to be mixed into the mofongo before serving; this isn’t traditional, but it’s a tip I picked up from a famous Puerto Rican restaurant. Heat the oil in a large saute pan or large, deep skillet over medium heat to 350 degrees F. Fry the plantains in 2 batches until golden brown on each side, 3 to 5 minutes.
This authentic Mofongo recipe only uses a handful of simple ingredients, including green plantains, pork cracklins (AKA chicharrones or pork rinds), plus chicken broth, and a few seasonings. The plantains are pan-fried, then smashed with the chicharrones and other ingredients to create a thick, flavorful, and almost dough-like consistency.
Although Mofongo Puerto Rico is made primarily from plantains, the use of chicharrones means it is not vegetarian, plant based or vegan. If you or someone you're feeding needs a substitute to make this dish accessible, I recommend using your favorite puffed and crunchy snack food.
If you want to stuff the Mofongo, press the sides of the cup with the plantain and cracklins mixture, leaving a well in the middle. Then fill it with cooked shredded pork or beef, or seasoned ground beef. Then press more Mofongo over the top to seal. Carefully flip out of the cup and onto a plate. Whether stuffed or not, serve Mofongo warm.