Dish of the Week: Mofongo

From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.

This week, we're covering a Puerto Rican classic: Mofongo.

Mofongo is a popular Caribbean dish made of unripened, fried (or boiled), and mashed plantains that are often mixed with broth, garlic, and chicharrones (deep-fried pork belly cracklins) and formed into balls. The dish can also be stuffed or smothered with chicken, steak, shrimp, lobster, and crab in a tomato gravy, at which point it's known as mofongo relleno.

The dish is actually an ancestor of fufu, a West African dish made with starchy root vegetables that was brought over to the island along with slaves during the Spanish conquest in the 1500s. Soon, fufu morphed with native cooking techniques -- including the use of plantains, sofrito (sautéed onions, peppers, herbs and garlic), and the mortar and pestle -- andmofongo was born. Chicharrones are a (much welcome) more modern day addition.

This recipe, from Chef Sergio Remolina of The Culinary Institute of America, uses a mixture of green plantains, garlic, chicharrón, bacon and chicken broth to make a simple, but classic version of the dish. Smother it with chicken, seafood, pork or beef stew for a heartier take on the meal.


Ingredients 4 green plantains 2 cups canola or olive oil Kosher salt to taste 6 garlic cloves 2 tablespoons extra virgin olive oil 1 pound crisp chicharrón (learn how to make your own here) 1 slice of bacon, cooked 1 cup low-sodium chicken stock For topping: Chopped fresh cilantro; crushed chicharrón; chicken, pork, seafood or beef in tomato gravy


Peel plantains and cut into one-inch slices.

In a large saucepan or deep fryer, heat oil to 350 degrees. Add in half the plantain slices and fry for 7 minutes, turning once, until light golden but not browned. Drain on paper towels and repeat with other half.

In a large mortar or big bowl, crush garlic cloves with pestle or the back of a spoon and sprinkle with salt. Add olive oil to the mixture and keep pounding until it's well incorporated. Transfer to a small bowl.

In the same mortar or bowl, crush half of the fried plantain slices with half of the pork rinds, 1/2 slice of cooked bacon, and half the garlic oil. Pound or smash together until incorporated, adding up to 1/2 cup chicken stock, as needed, to make it moist.

Spoon the mixture and shape into two-inch balls. Keep the first half warm in oven and repeat the process with the remaining ingredients. Keep warm until ready to serve. Top as desired.

See more Dishes of the Week: Dish of the Week: Coq Au Vin Dish of the Week: Argentine Chimichurri Dish of the Week: Flourless Chocolate Cake Dish of the Week: New England Clam Chowder Dish of the Week: Beef Stroganoff Dish of the Week: Hushpuppies Dish of the Week: Irish Soda Bread Dish of the Week: Pastitsio Dish of the Week: Chicken Tikka Masala Dish of the Week: The Cuban Sandwich Dish of the Week: Chicken and Chorizo Empanadas Dish of the Week: Potato Kugel Dish of the Week: Korean Fried Chicken Dish of the Week: Wiener Schnitzel Dish of the Week: Mexican Chilaquiles Dish of the Week: Falafel Dish of the Week: Fish and Chips Dish of the Week: Jucy Lucy Dish of the Week: Gazpacho Dish of the Week: Baklava Dish of the Week: Steak au Poivre Dish of the Week: Fried Green Tomatoes Dish of the Week: Turkish Shish Kebab Dish of the Week: Alabama White Sauce Dish of the Week: Plum Clafoutis Dish of the Week: Spaghetti alla Carbonara Dish of the Week: Homemade Pierogi Dish of the Week: Scallion Pancakes

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Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
Contact: Brooke Viggiano