Mofongo Casserole recipe

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Ingredients

3 large green plantains
⅓ cup vegetable oil
1 small onion, diced
8 cloves garlic, crushed, or more to taste
1 (3.5 ounce) bag crushed fried pork skins
1 ½ teaspoons salt
1 (13.75 ounce) can chicken broth
2 tablespoons margarine
2 teaspoons margarine

Nutrition Info

317.3 calories
carbohydrate: 35 g
cholesterol: 12.9 mg
fat: 17.1 g
fiber: 2.6 g
protein: 9.4 g
saturatedFat: 3.4 g
servingSize: -
sodium: 944.9 mg
sugar: 16.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. Bake in the preheated oven for 30 minutes.

Recipe Yield

8 servings

Recipe Note

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!

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