Season 01 - Dinner / S01D04
Mofongo with Chicken Broth
Prep: 20 minCook: 45 min
Story
Don Luis always says that the secret to Puerto Rican cooking is in the pilón. As a child, he’d watch his abuelo mash crispy fried plantains 🍌 with garlic 🧄 and pork cracklings 🐷 in the wooden mortar, a ritual that brought the whole kitchen to life. But the magic didn’t stop there. His abuela would ladle a steaming, aromatic chicken broth over the mofongo, transforming it into a dish that was more than just food—it was a hug in a bowl. This recipe captures the heart of those moments, bringing the rich flavors and warmth of mofongo con caldo de pollo to your table.
Don Luis tips
- Green plantains — hard, not yellow. Mofongo's texture depends on green plantain fried and mashed.
- Double fry: first at 325°F to cook through, then at 375°F to brown. Without the double fry, it's gummy.
- Mash hot in a pilón (wooden mortar) with garlic, chicharrón, and salt. Pilón is best; a mortar or potato ricer works.
- Hot chicken broth on the side to pour on top — wet the mofongo right before eating, not before.
Ingredients
- For the Mofongo:
- 4 green plantains, peeled and sliced 🍌
- 2 cups vegetable oil (for frying) 🫒🔥
- 3 cloves garlic, minced 🧄
- 0.5 tsp salt 🧂
- 0.5 tsp black pepper 🌿
- 0.5 tsp oregano 🌱
- 0.25 tsp smoked paprika 🌶️
- 0.25 cup pork cracklings (chicharrón) or crispy bacon bits 🐷
- 2 tbsp butter or olive oil (for mashing) 🧈
- For the Chicken Broth:
- 4 cups chicken broth (homemade or store-bought) 🍗🥣
- 1 chicken thigh or drumstick (optional, for added flavor) 🍗
- 0.5 onion, finely diced 🧅
- 2 cloves garlic, minced 🧄
- 0.5 tsp ground cumin 🌿
- 0.5 tsp dried oregano 🌱
- 1 bay leaf 🍃
- Salt & black pepper (to taste) 🧂
- 1 tbsp olive oil 🫒
- Garnishes & Accompaniments:
- Chopped fresh cilantro 🌿
- Lime wedges 🍋
- Avocado slices 🥑
- Extra crispy pork cracklings 🐷
Instructions
- 11️⃣ Prepare the Chicken Broth 🍗🥣
- 21️⃣ In a medium pot, heat olive oil 🫒 over medium heat. Add the onion 🧅 and garlic 🧄, sautéing until fragrant (about 3 minutes).
- 32️⃣ Add the chicken thigh or drumstick 🍗, searing for 2-3 minutes per side.
- 43️⃣ Pour in the chicken broth, then add cumin, oregano, bay leaf, and salt & pepper. 🌿
- 54️⃣ Bring to a boil, then reduce to a simmer and cook for 30 minutes, allowing the flavors to develop.
- 65️⃣ Remove the chicken, shred the meat 🍗, and set aside for serving. Keep the broth warm.
- 72️⃣ Fry the Plantains 🍌🔥
- 81️⃣ Heat vegetable oil 🫒 in a frying pan over medium-high heat.
- 92️⃣ Fry the plantain slices until golden brown and crispy (about 5 minutes per side). 🍌✨
- 103️⃣ Remove and drain on a paper towel to absorb excess oil.
- 113️⃣ Mash the Mofongo 🏺
- 121️⃣ In a pilón (mortar and pestle), mash the fried plantains 🍌 with minced garlic 🧄, salt 🧂, black pepper 🌿, oregano 🌱, and smoked paprika 🌶️.
- 132️⃣ Add the pork cracklings 🐷 and butter or olive oil 🧈 for extra richness. Mash everything together until it forms a chunky, cohesive mixture.
- 14If the mixture feels too dry, add a spoonful of warm chicken broth 🍗🥣.
- 15No pilón? Use a sturdy bowl and the back of a large spoon instead.
- 164️⃣ Assemble & Serve 🍽️
- 171️⃣ Shape the mofongo into small domes or mounds and place on a serving plate. 🍌✨
- 182️⃣ Ladle warm chicken broth 🍗🥣 over the mofongo, letting it soak in slightly.
- 193️⃣ Top with shredded chicken 🍗 and extra pork cracklings 🐷.
- 204️⃣ Garnish with cilantro, lime wedges, and avocado slices 🥑.
Frequently asked questions
- What's chicharrón and where do I get it?
- Pork rinds fried crispy. The '4505' brand is good in the US — comes in a bag like chips. Latin grocery stores always carry it.
- Vegetarian version?
- Swap chicharrón for crispy roasted mushrooms or vegan bacon. Vegetable broth instead of chicken. Keep the garlic strong — that flavor isn't negotiable.
- Should it be coarse or smooth?
- Lumpy ball texture, not a puree. Wetting the pilón before mashing helps it bind. You want to bite and feel pieces.
- How do I plate it nicely?
- Shape into a half-dome with the pilón or a small bowl. Place on the plate, make a well on top, and fill with garlic shrimp, stewed chicken, or just the broth. Sprinkle chopped cilantro on top.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
Read our mission →