LOCAL NAME NOTE
Mofongo is sometimes confused with Dominican mangú. Mangú uses boiled plantains mashed with butter and topped with sautéed onions — no chicharrón mixed in. Mofongo uses fried plantains mashed together with chicharrón, giving it a denser, chunkier bite. Both are delicious, but they’re not the same dish.

THE STORY BEHIND THE RECIPE
Mofongo shows up on nearly every Puerto Rican menu, from small fondas to family kitchens on a Sunday afternoon. It started as a way to stretch simple ingredients — green plantains, garlic, and pork — into something filling and satisfying, and it’s stayed a staple because it just works. The pilón (mortar and pestle) isn’t optional in most homes; it’s part of how the dish gets its texture.

WHAT DOES IT TASTE LIKE?
Garlicky and rich, with a savory pork depth from the chicharrón. The texture is chunky, not smooth — you should still see bits of plantain and crispy pork throughout, not a purée. The outside of each dome holds together, but every bite has a little crunch mixed into the soft, starchy plantain.

WHY YOU SHOULD TRY IT
Mofongo is one of those dishes that turns a handful of humble ingredients into something a lot more than the sum of its parts. It pairs with almost anything — a bowl of chicken broth, camarones guisados, or carne guisada spooned right over the top.

HELPFUL RECIPE TIPS

Use plantains that are truly green and firm — yellowing plantains turn sweet and won’t mash right.
Mash the plantains while they’re still hot. Once they cool, they turn gummy and won’t break down properly.
Don’t overpack the mash — you want visible chunks of plantain and chicharrón, not a smooth paste.
If your chicharrón and adobo are already salty, taste before adding more salt.

A dome of mashed green plantain mofongo studded with crispy chicharrón pieces, served on a plate with a small Puerto Rican flag on a toothpick

Mofongo con Chicharrón

Cocina Hacks

Fried green plantains mashed with garlic and crispy chicharrón, Puerto Rican–style, formed into a dome and served warm.

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Prep Time 15

Cook Time 20

Total Time 35

Course Side Dish

Cuisine Puerto Rican

Servings 4

Calories 430 kcal

Equipment

Pilón (wooden mortar and pestle) — or a large bowl with a potato masher as a substitute
Deep skillet or heavy pot for frying
Slotted spoon
Small bowl (for shaping the dome)
Kitchen thermometer (for oil temperature)

Ingredients

For the plantains

4 green plantains peeled and cut into 1-inch slices (about 2.5 cm)
2 cups 475 ml neutral oil (vegetable or canola), for frying

For the mofongo

8 oz 225 g chicharrón (Puerto Rican–style fried pork belly), chopped into small pieces
4 garlic cloves peeled
2 tablespoons 30 ml olive oil
1 tablespoon 15 g butter
½ teaspoon adobo seasoning
¼ teaspoon salt plus more to taste
2-3 tablespoons 30–45 ml low-sodium chicken broth, as needed to moisten

Optional for serving

Chicken broth for spooning over
Garlic mojo or mojo isleño
Lime wedges

Instructions

Prepare the plantains

Peel the plantains: cut a shallow lengthwise slit through the skin, then peel by hand. Cut into 1-inch (2.5 cm) slices.
Optional: soak the slices in salted water for 10 minutes, then pat completely dry. This step is not required but can make peeling and frying easier.

Fry the plantains

Heat the oil in a deep skillet or pot to 350°F (175°C) — use a kitchen thermometer to check.
Fry the plantain slices in batches (don’t crowd the pan) for 8–10 minutes, flipping halfway through, until golden and fork-tender but not browned or crisp. Remove with a slotted spoon and drain on paper towels.

Mash the mofongo

In the pilón, mash the garlic cloves with the adobo and salt until it forms a rough paste.
Add the olive oil and butter, and mix into the paste.
Working in small batches, add 3–4 pieces of hot fried plantain and a small handful of chopped chicharrón to the pilón. Pound and mix until just combined, with visible chunks remaining. Repeat with the remaining plantain and chicharrón, adding 1 tablespoon of broth at a time if the mixture feels dry.

Shape and serve

Pack the mashed mixture firmly into a small bowl, then invert onto a plate to release it in a dome shape. Repeat for each serving.
Serve warm, with chicken broth spooned over the top, alongside camarones guisados or carne guisada, or with garlic mojo on the side.

Notes

Chicharrón note: Puerto Rican chicharrón is fried pork belly with the skin, cut into meaty, crispy pieces — different from bagged, puffed pork rinds. Buy it fresh from a Latin market or carnicería if possible, or fry pork belly at home until deeply golden and crisp throughout (this goes well beyond the 145°F/63°C minimum safe pork temperature, since the fat needs to render fully for the right texture).
Salt guidance: Adobo and chicharrón are both salty on their own. Add the ¼ teaspoon salt gradually and taste before adding more.
Substitution: If chicharrón isn’t available, thick-cut bacon, cooked until crisp and chopped, is a common home substitute — though the flavor and texture will be milder.
Vegetarian variation: Some households substitute sautéed mushrooms for chicharrón, though this is a modern adaptation rather than the traditional preparation.
Storage: Best eaten fresh, since the chicharrón loses its crunch. Leftovers keep in an airtight container in the fridge for up to 2 days; reheat in a skillet with a splash of broth.
Not to be confused with: Dominican mangú, which uses boiled (not fried) plantains and is topped with sautéed onions rather than mashed with pork.

Keyword chicharron, mofongo, plantains, Puerto Rican Recipes

Mofongo con Chicharrón (Puerto Rican Mashed Plantains with Crispy Pork)