Mofongo with Smoked Pork

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A comforting Puerto Rican staple featuring creamy plantain mash topped with savory smoked pork and aromatic sofrito, served with a side of rich bean stew. This puerto rican-inspired mexican ready in about 55 minutes pairs green plantains, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 25 min Cook: 30 min Serves 4 Puerto Rican cuisine 650 cal/serving

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Ingredients

4 medium (about 1.5 lbs) green plantains
1/4 cup olive oil
4, minced garlic cloves
1/4 cup, chopped fresh cilantro
1/4 cup, chopped green onions
1/2 lb, thinly sliced smoked pork shoulder
2 tbsp sofrito
1/2 cup chicken stock
to taste salt
to taste black pepper

Equipment for this recipe

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Instructions

Step 1: Peel and slice the 4 medium green plantains (about 1.5 lbs) into 1-inch thick pieces. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering, then add the plantain slices and fry until golden brown and tender, about 10-12 minutes, turning occasionally.
Step 2: While the plantains cook, mince 4 garlic cloves. In a bowl, combine the fried plantains, 1/4 cup minced garlic, 1/4 cup chopped fresh cilantro, and 1/4 cup chopped green onions. Mash the mixture with a potato masher until it forms a smooth, cohesive dough.
Step 3: In a separate skillet, heat 2 tbsp sofrito over medium-high heat until fragrant. Add 1/2 lb thinly sliced smoked pork shoulder and cook for 5 minutes until edges are crispy. Pour in 1/2 cup chicken stock, simmer for 5 minutes until sauce reduces slightly, then season with salt and black pepper to taste.
Step 4: Shape the mofongo dough into 4 oval patties. Place patties on a plate and top with the smoked pork and sofrito sauce. Serve immediately while hot.

Frequently asked questions

How long does Mofongo with Smoked Pork take to make?

Total time is about 55 minutes (25 min prep + 30 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 with Smoked Pork?

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 green plantains from drying out.

Can I substitute ingredients in Mofongo with Smoked Pork?

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 with Smoked Pork 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 with Smoked Pork?

Puerto Rican mexican 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.