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.
Video
Notes
Stuff or serve with grilled shrimp and tomato sauce.