Mofongo Recipe

The first time I made mofongo, I underestimated how much texture comes from the order of operations. In this Puerto Rican version, green plantains are fried until tender but not browned to the point of crispness, then pounded with garlic, olive oil, and plenty of crushed pork rinds. The 1.5 pounds of pork rinds give the mixture a deeply savory, crackly richness that plain mashed plantains simply cannot provide. It is finished with warm chicken stock and served with either shrimp or pork, making this a substantial dinner for four rather than a small side dish. The best batches have contrast: the outside holds together in a compact mound, while the center stays moist, garlicky, and slightly coarse. I like to fry the plantain pieces until a knife slips through easily, then let them drain briefly before pounding. If they go into the mortar too hot and oily, they can turn pasty; if they cool completely, they become difficult to mash. Crush the garlic with the olive oil first so it spreads evenly through every bite, then work in the plantains and pork rinds while everything is still warm. A practical trick is to keep the chicken stock hot in a small saucepan and add it a tablespoon or two at a time. The stock is there to loosen the mofongo and help it hold together, not to make it wet. With this recipe’s generous amount of pork rinds, you may need less stock than expected at first, so pause between additions and give the mixture time to absorb it. Pack the mofongo into a small bowl or ramekin, turn it out onto the plate, and gently reshape any cracks with damp fingers. If you are making the shrimp version, cook the shrimp separately and add them at the end so they stay tender; pork can simmer in a little of the stock until juicy. Serve it hot for dinner, ideally with the protein spooned over or tucked into the center of each mound. Shrimp brings a clean, delicate contrast to the salty pork rinds, while shredded or tender chunks of pork make the plate especially hearty. A simple green salad, sliced avocado, or lightly dressed cabbage helps cut through the richness. I also like a small bowl of extra chicken stock alongside for dipping or spooning over the mofongo—especially after it has rested for a few minutes and the fried plantain mixture begins to firm up.