Measurements

• 3 Green Plantains
• 4 cloves Garlic
• 1 cup Pork Rinds
• 2 tablespoons Olive Oil
• Salt, to taste
• Pepper, to taste
• 1 cup Chicken Broth

Preparation Method

• Peel and slice the green plantains into 1-inch pieces.
• In a large pot, bring water to a boil and add a pinch of salt.
• Add the plantain slices and cook until tender, about 10-15 minutes.
• Drain the plantains and transfer them to a large bowl.
• Mash the plantains until smooth.
• In a skillet, heat the olive oil over medium heat.
• Add the minced garlic and sauté until fragrant, about 1-2 minutes.
• Add the mashed plantains to the skillet and mix well with the garlic and olive oil.
• Stir in the crushed pork rinds and mix until well combined.
• Gradually add the chicken broth, stirring continuously, until the mixture reaches your desired consistency.
• Season with salt and pepper to taste.
• Serve the mofongo hot, garnished with additional crushed pork rinds if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.