2 green plantains
1 tsp. adobo
1/2 lb. crisp fried pork rinds
3 cloves garlic
1 Tbs. olive oil
1/2 cup chicken broth
Peel the plantains and cut them into 1-inch slices. In a deep fryer, heat canola oil to 350 degrees. Add plantain slices and fry for 15 minutes, but do not brown. Drain on a paper towel.
In a mortar (for pounding), crush garlic cloves and sprinkle with adobo. Add olive oil to the mixture and keep pounding.
Crush a portion of the fried plantain slices and the pork. Add some of the garlic-olive oil mixture and chicken broth, and keep pounding.
Repeat until all the ingredients have been used. Spoon the mixture and shape into a round bowl.
Suggestions: Prepare additional chicken broth and serve with the mofongo for extra juicy experience. Buen Provecho!
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About Neighborhood KitchensBuilding on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.
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On the GoIn each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
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