Smashed Plantain Mofongo with Garlic and Smoked Paprika
A creamy, savory Puerto Rican side dish where fried green plantains are mashed with garlic, smoked paprika, and pork cracklings for deep, smoky flavor. This puerto rican-inspired one pot (vegetarian) ready in about 45 minutes pairs medium green plantains, pork cracklings, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 medium green plantains
- 1/4 cup pork cracklings
- 2 cloves garlic
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- 1/4 cup chicken stock
- 1/4 tsp salt
Instructions
- Step 1: Peel the green plantains and cut into 1-inch thick slices. Heat 1 tbsp olive oil in a skillet over medium-high heat, then add plantain slices and fry until golden brown on both sides, about 5 minutes per side; drain on paper towels.
- Step 2: In a mortar and pestle, combine pork cracklings, 2 minced garlic cloves, and 1/2 tsp smoked paprika. Grind until finely chopped and well blended.
- Step 3: Transfer fried plantains to a bowl, add the ground mixture, and mash with a fork until smooth. Stir in 1/4 cup chicken stock and 1/4 tsp salt until the mixture holds together and becomes creamy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smashed Plantain Mofongo with Garlic and Smoked Paprika take to make?
Total time is about 45 minutes (20 min prep + 25 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 Smashed Plantain Mofongo with Garlic and Smoked Paprika?
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 Smashed Plantain Mofongo with Garlic and Smoked Paprika?
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 Smashed Plantain Mofongo with Garlic and Smoked Paprika 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.
Is Smashed Plantain Mofongo with Garlic and Smoked Paprika vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
