Mofongo with Chicharrón and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Puerto Rican side dish of tender green plantains mashed with garlic, pork cracklings, and savory broth, creating a rich, cohesive texture that pairs perfectly with roasted meats. This Puerto Rican-inspired one-pot recipe, ready in about 45 minutes, pairs green plantains, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 20 min Cook: 25 min Serves 4 Puerto Rican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 4 medium green plantains (peeled and cut into 1-inch chunks) in a large pot, cover with water, and bring to a boil over medium-high heat. Cook for 15-20 minutes until very tender, then drain thoroughly.
  2. Step 2: Transfer the drained plantains to a large bowl and mash with a potato masher until smooth, about 2-3 minutes.
  3. Step 3: Heat 2 tbsp olive oil in a small skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant (do not brown).
  4. Step 4: Stir the garlic oil, 1/2 cup finely chopped chicharrón, 1/4 cup chicken broth, 1/4 tsp salt, and 1/4 tsp black pepper into the mashed plantains. Mix until combined and the mixture holds together when pressed.
  5. Step 5: Divide the mixture into 4 portions and shape into oval patties. Serve immediately.

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