Relleno de Mofongo (Mofongo Stuffing)

5 from 2 votes

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!

Prep Time30

Cook Time25

Total Time55

Course: Side Dish

Cuisine: Puerto Rican

Servings:

Calories: 376kcal

Author: Catherine Arena

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.

Notes

Recipe Notes:

Cooking Plantains: Alternatively, you can also boil the plantains instead of frying them. Cook until fork tender.

Pork Rinds: You can also use bacon pieces instead of chicharron.

Onions and Peppers: If you do not like onions or peppers, simply exclude them from the recipe.

Nutrition