Easy Mofongo Recipe
How to Make Mofongo – 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!
What is Mofongo?
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.
The Mofongo is then formed in a small cup or ramekin and is served with your choice of cooked proteins and vibrant sauces. It can even be stuffed with meat pot pie-style, and enjoyed with extra broth spooned on.
However you choose to serve Mofongo, it’s sure to be a dinnertime favorite!
Ingredients You Need
There are 5 key ingredients that are needed to make traditional Puerto Rican Mofongo from scratch. They are all easy to find; even green plantains can be found at most grocery stores.
- Plantains – unripe and green
- Pork cracklins – AKA pork rinds or chicharrones
- Minced garlic – or garlic paste
- Chicken broth – or beef broth
- Fry oil – olive oil, vegetable oil, or other preferred high-heat and neutral-flavored oil
Plus you need a bit of salt and pepper to taste.
How to Make Mofongo
The first step to make this fantastic Mofongo recipe is to fry the green plantains. Set a large saucepot over medium heat, and 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. They can touch slightly but try to not overcrowd the pan.
Fry them for 3-5 minutes, stirring and flipping every minute or so, 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.
Get the Complete (Printable) Easy Mofongo Recipe + VIDEO Below. Enjoy!
Next, crush the pork cracklins into crumbs. You can do this in a plastic bag or large bowl.
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.
Pro Tip: Green plantains have varying amounts of moisture, so add just enough broth to bring the plantains together.
Alternatively, if you don’t have a mortar and pestle you can add the ingredients to the large bowl with the crushed chicharrones. Then mash everything together with a potato masher or the back of a large cooking spoon.
Once the plantains are smashed into a thick mash, press the Monfongo into a 4-ounce cup or ramekin to shape it into a mound. Then flip it out onto a plate. Repeat with the remaining “dough.”
If you want to stuff the Mofongo, press the sides of the cup with the plantain and cracklins mixture, 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. Carefully flip out of the cup and onto a plate.
What to Serve with Mofongo
Whether stuffed or not, serve Mofongo warm. It’s best with extra broth for moistening, or with a complimentary flavorful sauce.
Often Mofongo is enjoyed with grilled shrimp and a rich tomato sauce or creole sauce.
If filled with meat you can also make a light beef or pork gravy to spoon on top.
Frequently Asked Questions
Use vegetable broth and swap pork cracklins with your favorite vegan pork rinds.
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.
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.
Reheat on the stove 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.
Looking for More Delicious Recipes from Around the World?
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- Cuban Arroz Con Pollo
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Easy Mofongo Recipe
- 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.
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