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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
