Mofongo with Smoky Pork Crisps
Creamy, garlicky mashed plantains mixed with crispy pork cracklings and a touch of sofrito, a beloved Puerto Rican comfort food. This puerto rican-inspired one pot ready in about 60 minutes pairs medium Green plantains, Pork shoulder, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 3 medium Green plantains
- 8 oz Pork shoulder
- 1 tbsp Olive oil
- 2 cloves, minced Garlic
- 1/4 cup, diced Onion
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 cup Chicken broth
- 2 tbsp Sofrito
- 2 oz Crispy pork cracklings
Instructions
- Step 1: Peel the 3 medium green plantains and cut into 1-inch chunks. Place in a pot, cover with water, and boil for 15 minutes until tender. Drain and return to the pot.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat, add the 8 oz diced pork shoulder, and cook for 8-10 minutes until browned on all sides. Add 1/4 cup chicken broth and 2 tbsp sofrito, then simmer for 10 minutes until the pork is tender. Remove the pork and set aside, reserving the cooking liquid.
- Step 3: Add the 1/4 cup diced onion and 2 minced garlic cloves to the skillet with the reserved cooking liquid and cook for 2 minutes until softened. Stir in 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 4: Return the drained plantains to the pot and mash with a potato masher until smooth, adding a splash of the reserved cooking liquid as needed. Stir in the cooked pork and 2 oz crispy pork cracklings until well combined.
- Step 5: Shape the mixture into small patties and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo with Smoky Pork Crisps take to make?
Total time is about 60 minutes (20 min prep + 40 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 Smoky Pork Crisps?
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 medium green plantains from drying out.
Can I substitute ingredients in Mofongo with Smoky Pork Crisps?
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 Smoky Pork Crisps 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 Smoky Pork Crisps?
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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
