Mofongo with Chicharrón and Green Sauce
Mashed green plantains mixed with crispy pork rinds and a vibrant green sauce for dipping. This Puerto Rican-inspired one-pot recipe, ready in about 40 minutes, pairs Green plantains, Chicharrón, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, peeled and sliced Green plantains
- 1/2 cup, crispy pork rinds Chicharrón
- 2 cloves Garlic
- 2 tbsp Olive oil
- 1/4 cup, chopped Cilantro
- 1/4 cup, diced Green bell pepper
- 1 tbsp Lemon juice
- 1/2 tsp Salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 medium peeled and sliced green plantains and fry for 5 minutes per side until golden and tender; drain on paper towels and set aside.
- Step 2: In a mortar, combine 2 cloves garlic and 1/2 teaspoon salt, mashing into a paste. Add fried plantains and 1/2 cup crispy pork rinds, then pound until smooth and well combined, adding a splash of water if too dry.
- Step 3: For green sauce, blend 1/4 cup chopped cilantro, 1/4 cup diced green bell pepper, 1 tablespoon lemon juice, and 1/4 cup water until smooth, then season with a pinch of salt.
- Step 4: Serve mofongo warm with green sauce for dipping.
