Mofongo de Pernil con Plátano Maduro
A traditional Puerto Rican dish featuring garlic-infused mashed green plantains layered with slow-cooked pork shoulder and ripe plantain slices. This puerto rican-inspired one pot ready in about 385 minutes pairs medium (about 1.5 lbs) Green plantains, cut into 1-inch cubes Pork shoulder, minced Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium (about 1.5 lbs) Green plantains
- 1 lb, cut into 1-inch cubes Pork shoulder
- 6, minced Garlic cloves
- 2 tbsp Soy sauce
- 3 tbsp Olive oil
- 2 medium, sliced 1/4-inch thick Ripe plantains
- 1 cup Chicken stock
- 2 tbsp Annatto oil
- 1/4 cup, finely chopped Culantro leaves
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear pork shoulder cubes until golden brown on all sides, about 8 minutes total, then transfer to a slow cooker.
- Step 2: Add minced garlic and 1 tbsp soy sauce to the skillet, sautéing for 1 minute until fragrant. Pour over pork in slow cooker, then add chicken stock and 1 tbsp annatto oil.
- Step 3: Cook on low for 6 hours until pork is fork-tender. While pork cooks, peel and slice green plantains into 1/2-inch thick rounds, then fry in 2 tbsp olive oil until golden and crispy, about 3 minutes per side.
- Step 4: Mash fried plantains with 1/4 cup hot water until smooth. Spread half the mofongo in a shallow dish, layer with pork and its juices, top with remaining mofongo, and arrange fried ripe plantain slices on top. Drizzle with remaining annatto oil and sprinkle with chopped culantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo de Pernil con Plátano Maduro take to make?
Total time is about 385 minutes (25 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mofongo de Pernil con Plátano Maduro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.
Can I substitute ingredients in Mofongo de Pernil con Plátano Maduro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mofongo de Pernil con Plátano Maduro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mofongo de Pernil con Plátano Maduro?
Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
