Mofongo Recipe
by Sommer Collier — last updated on Oct 7, 2025 
This authentic Mofongo Recipe from Puerto Rico features fried and smashed green plantains, crunchy chicharrones, and a rich broth. Serve as-is or stuff with meat for a deliciously flavorful dish!
Sommer’s Recipe Notes
Mofongo is a delicious lunch or dinner dish that is popular throughout Puerto Rico and the Dominican Republic. We first tried Mofongo on a family trip to Puerto Rico, and couldn’t wait to make it again as soon as we got home!
This authentic Mofongo recipe only uses a handful of simple ingredients, including green plantains, pork cracklins (AKA chicharrones or pork rinds), plus chicken broth, and a few seasonings. The plantains are pan-fried, then smashed with the chicharrones and other ingredients to create a thick, flavorful, and almost dough-like consistency.
Why You’ll Love This Mofongo Recipe
- Authentic flavors – This dish features bold and authentic Puerto Rican flavors that are sure to make a lasting impression on your palette.
- Customizable – You can add any type of protein you like to this dish – from shrimp and crab to beef or chicken.
- Comforting – Every bite of this savory recipe is loaded with comfort and satisfaction.
However you choose to serve Mofongo, it’s sure to be a dinnertime favorite!
Ingredients and Tips
- Plantains – Make sure that your plantains are unripe and green.
- Pork cracklings – These are pork rinds or chicharrón.
- Garlic cloves – Use minced garlic or garlic paste if you’re short on time.
- Chicken broth – You can also use beef broth. I recommend using a broth that’s not too high in salt content.
- Fry oil – Use olive oil, vegetable oil, or any other preferred high-heat and neutral-flavored oil.
Recipe Variations and Dietary Swaps
- Protein – Mix in some shredded rotisserie chicken or cooked and seasoned minced beef.
- Seafood – Add sautéed shrimp to the mofongo, or your favorite seafood like mussels or calamari.
- Vegetarian – Skip the pork cracklings and use mushrooms instead.
- Air-fryer – Instead of drying the plantains in a pan, lightly coat them with some oil and air fry them.
How To Make Mofongo
Tip for Success – You have to use green plantains for this mofongo recipe. Yellow plantains are ripe and sweet, almost like a banana. Green plantains are better for savory recipes like this Puerto Rican mofongo recipe.
Find the full Mofongo recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Mofongo will keep well for up to a day or so stored in a sealed container in the refrigerator. As mentioned above, the mixture will dry out and the chicharrones will get softer as it sits.
- Reheating Leftovers – Reheat on the stovetop or in the oven, adding spoonfuls of broth bit by bit as you gently heat and stir. You don’t want to add too much broth or over-mix, or the Mofongo will become too mushy.
Serving Suggestions
Whether stuffed or not, serve Mofongo warm. It’s best with extra broth for moistening, or with a complimentary flavorful sauce.
Often this Puerto Rican dish is enjoyed with grilled shrimp and a rich tomato sauce or creole sauce. It would also be great with grilled chicken, tequila lime shrimp, or simple carne asada!
If filled with meat you can also make a light beef or pork gravy to spoon on top.
Puerto Rican Mofongo Recipe
Video
Ingredients
- 3 large green plantains
- 6 ounces pork cracklins pork rinds
- 1 ½ tablespoons minced garlic or garlic paste
- 4 cups chicken broth or beef broth
- Fry oil olive oil or vegetable oil
- Salt and pepper
Instructions
- Set a large saucepot over medium heat. Add 1 ½ to 2 inches of oil to the pot.
- Peel the plantains and cut them in ½ rounds. Generously sprinkle with salt and pepper.
- Once the oil is hot, add half the plantains to the oil. Fry 3-5 minutes, stirring every minute, until golden brown. Meanwhile set out a paper towel lined plate to hold the fried plantains.
- Use a skimmer to move the fried plantains to the holding plate. Then repeat with the remaining plantains.
- Crush the pork cracklins into crumbs.
- Set out a large mortar and pestle. Add the plantains, smashed pork cracklins, garlic, and ½ teaspoon salt. Smash the plantains into a fine mash. Add small amounts of broth, a little at a time, to get the plantain mash to stick together. If your mortar and pestle are smaller, work in batches. *Green plantains have varied amounts of moisture, so just add enough broth to bring the plantains together.
- Once the plantains are smashed into a thick mash, press the mofongo into a 4 ounce cup or ramekin to shape it into a mound. Then flip out onto a plate. Repeat with the remaining mofongo.
- If you want to stuff the mofongo, press the sides of the cup with mofongo, leaving a well in the middle. Then fill it with cooked shredded pork or beef, or seasoned ground beef. Then press more mofongo over the top to seal. Then flip out of the cup.
- Serve warm, with extra broth for moistening, or with spicy red sauce.
Notes
Nutrition
Frequently Asked Questions
This dish does taste best when enjoyed freshly made, but yes you can make the Mofongo a few hours or a day in advance. Instead of shaping the Mofongo, transfer the mixture to an airtight container and store it in the fridge. But keep in mind that the cracklins will become softer the longer it sits, and the mixture will become a bit dry.
can you freeze them once they are made?
This sounds interesting 🤔 my grandson moved here from Austin & said his roommate used to make it a lot he said it was DELICIOUS 😋 but he said I couldn’t make it because I’m not Puerto Rican😱 but I’ll show him 😂😂😂 I’m going to serve it with chicken…
this is one of the best plantain recipes that I have tried, so good!
thank you for sharing this dish and recipe, haven’t heard of it before, but love all of the ingredients and really like how the plantains are used in it
These taste just like I remember. Hubby loved them too!
This is such a unique recipe. Sounds so delicious and very tasty! I can’t wait to share this recipe with my family. Everyone is going to enjoy this!
Such a delicious tasting dish! I was a little hesitant at first trying something new but it was fabulous!
this is one of the best plantain recipes that I have tried, so good!