Pan-Fried Mofongo with Garlic and Chicharrón

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Classic Puerto Rican mofongo made from fried plantains mashed with garlic and crispy chicharrón, pan-fried to golden brown. This Caribbean-inspired pork recipe, ready in about 40 minutes, pairs green plantains, peeled and sliced, garlic cloves, minced, pork chicharrón, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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, peeled and sliced
• 5 garlic cloves, minced
• 1 cup pork chicharrón, chopped
• 2 cups vegetable oil
• 1 tsp salt
• 1/4 cup chicken broth
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until shimmering. Fry 3 medium peeled and sliced green plantains in batches for 4-5 minutes until golden and tender. Drain on paper towels.
2. Step 2: In a mortar and pestle or sturdy bowl, mash the fried plantains with 5 minced garlic cloves, 1 cup chopped pork chicharrón, and 1 tsp salt until combined but still chunky.
3. Step 3: Form the mashed mixture into 4 round patties. Heat 2 tbsp olive oil in a nonstick skillet over medium heat. Pan-fry the mofongo patties for 3-4 minutes per side until crisp and golden brown on the outside.
4. Step 4: Drizzle 1/4 cup chicken broth over the mofongo patties just before serving to add moisture and extra flavor.