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For the roast pork: In a food processor, combine the oil, vinegar, wine, chipotles, cilantro, cumin, oregano, salt, agave, pepper, cayenne and garlic.
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Pulse to the consistency of a smooth, loose paste.
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3
With a sharp knife, score the fat-side of meat 1/4-inch deep, making in a diamond pattern.
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Place the pork fat-side up in a roasting pan.
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5
Rub the marinade into the pork, making sure to get into all the crevices.
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Cover tightly with plastic wrap and refrigerate for at least 4 hours or, for best results, overnight.
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7
Preheat the oven to 400 degrees F.
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8
One hour prior to cooking, remove the pork from the refrigerator and let it rest at room temperature.
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9
Remove the plastic wrap and set the meat fat-side up on a rack in a deep roasting pan.
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10
Cook uncovered for 15 minutes, then lower the heat to 300 degrees F and cook another 3 1/2 to 4 hours, until the internal temperature registers 180 to 185 degrees F and the skin is crispy.
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(If the pork begins to brown too much on top, cover it loosely with foil.)
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12
Cut away the pork skin (the chicharron), chop it finely, and set aside 1/2 cup for the mofongo.
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Let the meat rest 20 to 30 minutes before shredding.
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For the sopa de pollo: Set a medium saucepan over medium heat and add enough canola oil to coat the pan.
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Add the onions, peppers and garlic and sweat until translucent and fragrant, 5 to 7 minutes.
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Sprinkle with salt.
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Add the chicken and cook for 2 to 3 minutes.
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Deglaze the pan with the chicken broth.
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Add 1 cup water, bring to a gentle boil, then simmer over low heat for 30 to 45 minutes.
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20
Stir in the cilantro and add salt to taste.
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For the mofongo: Preheat the oven to 375 degrees F.
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22
Slice off the top of the garlic head, cutting away just enough to expose the cloves.
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Set the garlic on a double layer of aluminum foil and drizzle with the olive oil.
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Sprinkle with salt and pepper.
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Close the foil tightly to create a pouch, and transfer it to a baking sheet.
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Bake for 45 minutes, or until the cloves turn golden brown.
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Let rest until cool enough to handle.
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28
Working over a bowl, squeeze the bottom of the garlic head to release the cloves.
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Set aside.
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30
Set a saute pan over medium-high heat.
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Add the bacon and cook until crispy and well browned.
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32
Transfer to a paper-towel-lined plate to drain.
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33
In a deep pot or Dutch oven, heat 3 inches of oil to 325 degrees F. Working in batches, fry the plantains in the oil until golden and soft, 3 to 4 minutes.
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34
Drain on paper towels.
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When cool enough to handle, smash the plantains with a spatula or the side of a knife, then return them to the oil.
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Fry a second time, until they're just starting to brown.
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37
Drain on paper towels and season with salt as the plantains come out of the oil.
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To assemble: In a large, heavy metal mixing bowl, combine the fried plantains, the roasted garlic, the bacon, 1 teaspoon salt, 1/4 teaspoon pepper and the reserved 1/2 cup pork skin, as well as the cilantro, scallions and lime juice.
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39
Toss to mix.
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40
Season with salt and pepper.
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41
Scoop out individual portions of mofongo using an ice cream scoop and transfer to shallow bowls.
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42
Ladle some of the sopa de pollo over the top or serve it in small bowls on the side.
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43
Top the mofongo with some of the shredded pork.
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44
Serve.
