Serve this Relleno de Mofongo (Mofongo Stuffing) on the side or use as a stuffing for your turkey, pernil or chicken. Simple, easy to make and delicious!
A twist on traditional Puerto Rican mofongo, this dish offers a unique variation. Whether served as a side in a casserole or utilized as stuffing for pavochon, pernil, chicken, or pork loin roast, this Relleno de Mofongo, adds a delicious touch to your meal. It’s also very easy to assemble, making it ideal for holiday gatherings.
Looking for other holiday side dishes that are not only delicious, impressive and easy to make? Check out our ensalada de arroz primavera (primavera rice salad), escabeche de guineos (pickled green bananas), Puerto Rican pasteles, and empanadas de yuca (yuca patties).
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Reasons to Love this Recipe
- Simple to Prepare: With minimal ingredients, this dish effortlessly comes together in a short amount of time.
- Versatile Side Dish or Stuffing Option: This dish excels as either a side dish or as a flavorful stuffing for pernil, relleno para pavo (turkey stuffing), chicken, or pork loin.
- Texture Contrast: The combination of the mashed plantains and the crispy bits of pork cracklings in this casserole creates a delightful texture contrast.
- Plan Ahead: This dish can be prepared in advance. Combine the broth and butter before baking, mix well, and then proceed to bake.
Ingredients
- Green Plantains – Use only green plantains.
- Garlic – If your garlic cloves are big, use half of what the recipe calls for.
- Pepper – Use green, yellow or red bell pepper.
- Onions – Use white or yellow onions.
- Chicharron (pork rinds) – use fresh homemade chicharron or store-bought.
*See my recipe card below for a complete list of the ingredients with measurements and instructions.*
Substitutions and Variations
- Pork Rinds: You can also use bacon pieces instead of chicharron.
- Onions: Shallots and green onions work fine in this recipe, just will not have the same crunch.
- Exclude completely: If you do not like onions or peppers, simply exclude them from the recipe.
Instructions
Step 1: Getting the Plantains Ready. Cut the ends off plantains. Using a knife score each plantain down the middle until just below the skin and peel the skin off (Image 1).
Step 2: Cutting the Plantains. Cut the plantains in half, then horizontally down the middle and then into smaller pieces (Image 2).
Step 3: Frying the Plantains: Add enough oil to a pot and heat over medium heat. When the oil is heated through, add half the plantain pieces and fry until slightly golden brown (Image 3). Remove and drain excess oil on a plate lined with paper towels (Image 4). Fry the other half of the plantain pieces.
Step 4: Mashing the Plantains. Once the plantain pieces are all cooked, add them to a mixing bowl. Mash them using a potato masher (Image 5). Alternatively, you can also use a food processor (Image 6) and then transfer to a mixing bowl to add all the other ingredients.
Step 5: Saute the Vegetables. Add a tablespoon of oil to a pan and heat over medium heat. Add the peppers and onions (Image 7). Cook until the onions are slightly translucent (Image 8).
Step 6: Mash the Chicharron. Add the veggies to the mixing bowl of mashed plantains (Image 8). Then add the pork rinds to a food processor and chop for a few seconds to break down into smaller pieces (Image 10). Add the chicharron to the bowl.
Step 7: Garlic. Add the garlic to a small chopper (Image 12) and chop finely or mash in a pilon (mortar and pestle).
TIP: You can also add the pork rinds to a ziploc bag and mash into smaller pieces using a mallet.
Step 8: Mixing. Add the garlic (Image 13), oil, melted butter and chicken broth (Image 14) to the bowl and stir well. Season with salt and pepper to taste.
Step 9: Assembly. Add the plantain mixture to a casserole and bake in a 375 degree oven for 25 minutes or until golden brown.
Expert Cooking Tips
- Moist Casserole – Ensure a moist casserole by incorporating sufficient broth, oil, and butter into the plantain mixture.
- Overbake – Do not overbake or the casserole will become dry.
- Green Plantains – For the best relleno de mofongo, use the greenest plantains available.
- Garlic – If you’re not a garlic lover, simply add less and compensate with a little more butter for flavor.
- Frying – Make sure to add the plantains pieces to oil that is hot otherwise the pieces will soak too much oil.
Recipe FAQs
No, this dish uses similar ingredients as mofongo but is not the same dish.
Wrap or cover the casserole and refrigerate. Reheat in the oven or individual serving in the microwave until heated through.
Consume this dish within 4 days of making?
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📖 Recipe
Relleno de Mofongo (Mofongo Stuffing)
Ingredients
- 5 green plantains peeled
- 5 cloves garlic
- ½ green bell pepper rinsed and cut into strips
- ½ red bell pepper rinsed and cut into strips
- 1 onion cut in half and then sliced
- 3.5 oz bag of chicharron
- 1½ cups chicken broth
- 5 tablespoon butter
- ¼ cup oil plus more for frying
- salt and pepper to taste
Instructions
Peeling and Frying Plantains
- Cut the ends off plantains. Using a knife score each plantain down the middle just below the skin and peel the skin off.Cut the plantains in half, then horizontally down the middle and then into smaller pieces.
- Add enough oil to a pot and heat over medium heat. When the oil is heated through, add half the plantain pieces and fry until slightly golden brown.Using a slotted spoon, remove the pieces and drain excess oil on a plate lined with paper towels. Fry the other half of the plantain pieces.
Mashing the Plantains
- Once the plantain pieces are all cooked, add them to a mixing bowl. Mash them using a potato masher. Note: You can also use a food processor and then transfer to a mixing bowl to add all the other ingredients.
Saute the Vegetables
- Add a tablespoon of oil to a pan and heat over medium heat. Add the peppers and onions. Cook until the onions are slightly translucent. Add the veggies to the mixing bowl of mashed plantains.
Mash the Chicharron
- Add the pork rinds to a food processor and chop for a few seconds to break down into smaller pieces or add to a ziploc bag and mash using a mallet.Add the chicharron to the bowl.
Garlic
- Add the garlic to a small chopper and chop finely or mash in a pilon (mortar and pestle).
- Add the garlic, oil, melted butter and chicken broth to the bowl and stir well. Season with salt and pepper to taste.
Assembly
- Add the plantain mixture to a casserole and bake in a 375 degree oven for 25 minutes or until golden brown.
Millie says
Omg absolutely the best Puerto Rican recipes ever ..I am always looking for a better way to cook Puerto Rican food or other versions from other people ..I have to say this is amazing
Thank you for sharing your recipes with us 👍
Catherine Arena says
Thank you Millie! So happy to hear you are enjoying the recipes! 🙂