From Puerto Rico to Cuba, mofongo is an extremely savory side dish or stuffing that accompanies pork, seafood, and chicken, making any meal a heartfelt home experience. Serve with roast pork or chicken, but delicious all on its own!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Peel plantains; cut into 1-inch pieces. Heat oil in a skillet; add plantains and cook until golden, 3 to 5 minutes. Transfer to a baking dish; reserving oil. Add onion and garlic to the skillet; cook and stir until softened, 3 to 5 minutes.

  • Mash plantain in the baking dish, using a fork until the texture resembles corn bread stuffing. Add pork rinds; mix in onion-garlic mixture and salt. Pour in broth, dot with 2 tablespoons plus 2 teaspoons margarine, and cover tightly with aluminum foil.

  • Bake in the preheated oven for 30 minutes.

Cook's Note:

You may substitute butter for margarine, if preferred.

Nutrition Facts

317 calories; 17.1 g total fat; 13 mg cholesterol; 945 mg sodium. 35 g carbohydrates; 9.4 g protein; Full Nutrition


Rating: 5 stars
Awesome!!! Just like my mom used to make. Read More