Puerto Rican Mofongo

Instructions

1. Prepare the plantains
   Peel the green plantains by cutting off both ends and making a lengthwise slit through the skin. Remove the skin and cut the plantains into 1-inch chunks. Place in a bowl of salted water for 5 minutes, then drain well.
2. Fry the plantains
   Heat vegetable oil in a large, deep skillet over medium-high heat. Fry the plantain chunks in batches until they are golden yellow and slightly softened, about 3-4 minutes per batch. Remove and drain on paper towels.
3. Prepare garlic mixture
   In a small pan, sauté half of the minced garlic and the diced onion in 2 tablespoons of olive oil until fragrant and translucent, about 2-3 minutes. Set aside.
4. Crush and mix
   Using a wooden pilón (mortar and pestle) or a large bowl with a potato masher, mash the fried plantains while they're still warm. Add the remaining raw minced garlic, sautéed garlic-onion mixture, crushed chicharrón, salt, and pepper. Gradually add the warm chicken broth while continuing to mash until all ingredients are well combined but still somewhat chunky in texture.
5. Form the mofongo
   Lightly oil a small bowl and pack the mashed mixture into it, pressing down firmly. Turn the bowl upside down onto a serving plate to unmold the mofongo into a dome shape. Repeat for remaining portions.
6. Garnish and serve
   Drizzle the remaining olive oil over the mofongo mounds, sprinkle with fresh cilantro, and serve immediately while hot. Traditionally served with a small bowl of chicken broth on the side for dipping.