Mofongo

Step by stepInstructions

1. Heat the vegetable oil in a deep skillet to 350°F (175°C) and fry the plantain rounds in batches until golden and tender, about 5 to 7 minutes. Drain on paper towels.
2. Meanwhile, mash the garlic and salt together in a large pilón (mortar) or heavy bowl until a paste forms, then stir in the olive oil.
3. Add the fried plantains and chicharrón to the mortar and mash, turning and folding, until the mixture comes together into a coarse, cohesive dough.
4. Shape the dough into four balls, using a small bowl lined with plastic wrap to mold them if you like.
5. Serve each mofongo ball in a shallow bowl with the warm chicken broth ladled around it.