Recipes: Authentic Mofongo from Scratch
Mofongo is often referred to as Puerto Rico’s unofficial national dish. Its history dates back centuries, with roots in West African fufu (a traditional mash of starchy vegetables) that merged with the island’s Taíno and Spanish influences. Today’s classic mofongo involves mashing fried green plantains, garlic, and pork cracklings (chicharrón) in a pilón—a wooden mortar and pestle—to create a savory, comforting blend that’s hearty enough to be a full meal on its own. Whether served plain or stuffed (relleno) with everything from shrimp to stewed beef, mofongo exemplifies the unique fusion of flavors in Puerto Rican cuisine.
Ingredients (4 servings)
6 oz pork cracklings (chicharrón) (about 1 cup in bite-size pieces) or fried bacon pieces
Fresh cilantro and lime wedges (optional garnish)
Instructions
Prep the Plantains
Peel the green plantains by cutting off the ends, scoring lengthwise, and removing the tough skin.
Slice into thick rounds (1–1½ inches).
If you prefer, soak them in salted water for 15–30 minutes to season and prevent discoloration.
Fry the Plantains
In a deep skillet or pot, heat about 2 inches of oil to roughly 350°F (180°C).
Carefully fry the plantain slices in batches for 4–6 minutes, until they’re golden yellow and fork-tender.
Drain on paper towels and set aside.
Mash the Garlic
In a pilón (or sturdy bowl), mash the garlic cloves and 1 teaspoon of salt into a coarse paste.
If you don’t have a pilón, finely mince or press the garlic, then mix with salt to form a paste.
Combine Plantains & Chicharrón
While the plantains are still warm, add a few slices to the pilón with the garlic paste.
Mash firmly, adding a drizzle of olive oil (or melted lard) to help bind.
Add the remaining plantain slices in batches, continuing to mash until you have a chunky consistency.
Fold in the pork cracklings and taste for salt, adding a splash of hot chicken broth if the mixture seems too dry.
Form the Mofongo
Shape the mash into balls or press it into a small bowl, then invert onto a plate to form a dome.
The mixture should hold together firmly yet still absorb sauce or broth.
Serve
Mofongo is traditionally served hot with a side of chicken broth or a savory sauce.
Top with sautéed shrimp, crispy pork, or shredded chicken for a heartier meal.
Garnish with cilantro and lime if desired, and enjoy immediately.
Serving and Tips
Mofongo can be quite filling on its own, so I love pairing it with a simple chicken soup or warm broth on the side to lighten each bite. You can also explore different toppings, like garlicky shrimp (camarones al ajillo) or stewed beef for a mofongo relleno. If you have leftovers, reheat them gently with a splash of broth to keep the plantain mash moist. This dish is a wonderful tribute to Puerto Rico’s culinary heritage—each bite carries the taste of the island’s multicultural influences.
Recipe Card
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Ingredients
3 large green plantains, peeled and sliced
6 oz pork cracklings (chicharrón)
3–4 garlic cloves
2 tbsp olive oil or pork lard, divided
1 tsp salt (plus more to taste)
2 cups vegetable oil (or lard) for frying
1/4–1/2 cup hot chicken broth
Fresh cilantro and lime wedges (optional)
Instructions
Peel and slice the green plantains into thick rounds.
Fry in oil at 350°F (180°C) until golden and fork-tender (4–6 minutes).
Mash garlic and salt into a paste.
Mash the warm plantains with garlic, drizzling in oil or lard as needed; add a splash of broth if dry.
Stir in pork cracklings (chicharrón).
Shape into balls or domes; serve hot with broth or sauce and desired toppings.
Nutrition (Approx. per serving)
Calories: ~400–450
Protein: ~10–15 g
Fat: ~20–25 g
Carbohydrates: ~45–50 g
(Values depend on exact ingredients and frying oil absorption.)
