Relleno de Mofongo (Mofongo Stuffing)

Step 1

Cut the ends off plantains. Using a knife score each plantain down the middle just below the skin and peel the skin off.Cut the plantains in half, then horizontally down the middle and then into smaller pieces.

Step 2

Add enough oil to a pot and heat over medium heat. When the oil is heated through, add half the plantain pieces and fry until slightly golden brown.Using a slotted spoon, remove the pieces and drain excess oil on a plate lined with paper towels. Fry the other half of the plantain pieces.

Step 3

Once the plantain pieces are all cooked, add them to a mixing bowl. Mash them using a potato masher. Note: You can also use a food processor and then transfer to a mixing bowl to add all the other ingredients.

Step 4

Add a tablespoon of oil to a pan and heat over medium heat. Add the peppers and onions. Cook until the onions are slightly translucent. Add the veggies to the mixing bowl of mashed plantains.

Step 5

Add the pork rinds to a food processor and chop for a few seconds to break down into smaller pieces or add to a ziploc bag and mash using a mallet.Add the chicharron to the bowl.

Step 6

Add the garlic to a small chopper and chop finely or mash in a pilon (mortar and pestle).

Step 7

Add the garlic, oil, melted butter and chicken broth to the bowl and stir well. Season with salt and pepper to taste.

Step 8

Add the plantain mixture to a casserole and bake in a 375 degree oven for 25 minutes or until golden brown.