Plantain and Pork Mofongo
A hearty Puerto Rican staple featuring crispy fried green plantains mashed with savory pork, garlic, and olive oil for a rich, textured dish. This Puerto Rican-inspired soup recipe, ready in about 50 minutes, pairs green plantains, pork shoulder, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 2 large green plantains
- 1/2 lb pork shoulder
- 4 cloves garlic
- 3 tbsp olive oil
- 1 tsp salt
- 1/4 cup chopped cilantro
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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: Preheat oven to 400°F (200°C). Slice 2 large green plantains into 1/2-inch rounds. Toss with 2 tbsp olive oil and 1/2 tsp salt, spreading them on a baking sheet. Roast for 20-25 minutes until golden and crispy.
- Step 2: While plantains roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 lb cubed pork shoulder and 2 minced garlic cloves. Cook for 10-12 minutes until pork is browned and fat is rendered.
- Step 3: In a large bowl, mash roasted plantains with a fork until coarse. Add cooked pork, remaining 1 tbsp olive oil, 1/2 tsp salt, and chopped cilantro. Mix until well combined and serve immediately.
