Prep Time: 10 minutes
Total Time: 25 minutes
Cook Time: 15 minutes
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This recipe takes a lighter approach to traditional mofongo by boiling plantains in flavorful broth and topping with low-sodium bacon.
Green Chiquita® Plantains, peeled and cubed
- 2 cup
rich Chicken or beef broth
strips Low-sodium bacon
cloves Garlic, thinly sliced
Salt, to taste
Pepper, to taste
best Chiquita Plantain Mofongo with Bacon Recipe
Place plantains, broth and peppercorns in a medium saucepan and boil until the plantains are very tender, about 15 minutes. Meanwhile, fry bacon in a skillet until crisp. Reduce heat to low. Reserving bacon drippings in the skillet, place bacon strips on paper towels to drain. Add garlic slices to the drippings in the skillet and cook, stirring constantly, until the garlic just begins to brown. Remove garlic from skillet and place in a traditional pilón (a large wooden mortar) or a medium, heat-safe bowl. When plantains are tender, use a skimmer or slotted spoon to remove peppercorns and plantains from the broth and place in the pilón or bowl with the garlic. Reserve broth; keep warm. Using the pestle or a potato masher, crush the peppercorns and mash together with the plantains and garlic. The mofongo should be smooth but a still have some chunks. Moisten with a little of the broth. Taste and add salt and fresh ground pepper to taste. Crumble the bacon and sprinkle on top of the mofongo. Serve right in the pilón, or for individual servings mold mofongo into a small round bowl, then invert onto a plate and top with the bacon. Serve with the warm broth on the side to drizzle over the dish.
Nutrition Information Per Serving:
Calories 220; Total Fat 5 g (Sat 1.5 g, Trans 0 g, Poly 0.5 g, Mono 1 g); Cholesterol 10 mg; Sodium 1650 mg; Potassium 890 mg; Total Carbohydrates 31 g; Dietary Fiber 2 g; Total Sugars 14 g; Protein 14 g. Percent Daily Value: Vitamin A 20%; Vitamin B6 20%; Vitamin C 2%; Vitamin D 8%; Calcium 0%; Iron 30%.