Step 1

Pour the 12 cups of water into a large stock pot. Add in the bouillon cubes.

Step 2

Peel your plantains by cutting off the ends of the plantain.

Step 3

Next, cut a vertical slit along the length of the plantain.

Step 4

Using a small paring knife, pry the peel away from the plantain flesh by sliding the knife in between the skin and the flesh, and twisting the knife up slightly.

Step 5

Using your thumb, or the knife, continue prying off the skin until the plantain is peeled! You can slice off any stray peel that remains. Continue with the rest of your plantains.

Step 6

Cut the peeled plantains into 1 inch chunks.

Step 7

Drop the plantain chunks into the water/bouillon mixture. Cover and bring to a boil.

Step 8

While the plantains boil, heat up a medium sized frying pan on medium low. Chop the bacon into lardons (strips) and toss them into the pan.

Step 9

Cook these low and slow, until they're crisp and most of the fat has rendered out.

Step 10

Drain the bacon on a plate lined with paper towel and set it aside.

Step 11

The plantains are done when a knife slides easily into it. You'll also notice they turn golden yellow in color.

Step 12

Scoop the cooked plantain into a large bowl and pour in 1/2 cup of the cooking liquid, along with the garlic powder, grated garlic and a good sprinkle of Adobo.

Step 13

Use a potato masher to mash the mixture together.

Step 14

If you'd like the mixture a little creamier, add in more stock.

Step 15

Then toss in the bacon and mix again. Check for salt, if it needs more, add in some more Adobo.

Step 16

Serve hot.