Mofongo Stuffing Recipe

Name: Mofongo Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 medium onion, chopped; 4 garlic cloves, chopped; 1/4 cup chopped cubanelle peppers (about 1/2 pepper); 1/4 cup chopped aji dulce peppers (about 3 small peppers); 1 aji caballero pepper (or use 1 fresno chile); 12 ounces tomatoes, chopped (about 2 tomatoes); 1/2 cup chopped cilantro; 2 tablespoons butter; Vegetable oil, for frying; 4 green plantains, peeled and cut into 1-inch pieces (about 2 pounds); 1 ounce pork rinds

Servings: persons

1/4 cup olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1/4 cup chopped cubanelle peppers (about 1/2 pepper)
1/4 cup chopped aji dulce peppers (about 3 small peppers)
1 aji caballero pepper (or use 1 fresno chile)
12 ounces tomatoes, chopped (about 2 tomatoes)
1/2 cup chopped cilantro
2 tablespoons butter
Vegetable oil, for frying
4 green plantains, peeled and cut into 1-inch pieces (about 2 pounds)
1 ounce pork rinds

1
Heat oven to 375 degrees.
2
Heat olive oil in skillet over medium heat.
3
Add onion, garlic, cubanelle, aji dulce and aji caballero peppers and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
4
Stir in tomatoes and cilantro and cook 1 minute.
5
Add 1 cup water and the butter and let mixture simmer, stirring occasionally, 10 minutes.
6
Carefully transfer mixture to a blender or food processor and puree until smooth.
7
Fill a large heavy-bottom pot with about 1 1/2 inches of vegetable oil and set over medium-high heat.
8
Working in batches, deep-fry plantains until tender, about 3 minutes per batch; drain on a paper-towel-lined plate.
9
Combine plantains, vegetable puree and pork rinds in a large bowl and mash with a potato masher until combined but still chunky.
10
Transfer to a small baking dish and bake until top is just starting to brown, 10 to 15 minutes.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 1 medium onion, chopped, 4 garlic cloves, chopped, 1/4 cup chopped cubanelle peppers (about 1/2 pepper), and more.

Yes, Mofongo Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mofongo Stuffing

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