Yep, while pork is what I have had it with, it can be made with practically any meat!
4 large green plantains
2 cups of canola oil (for frying)
2 cups Swanson chicken broth
4 cloves of garlic, peeled
4 slices of bacon, cooked and crumbled
¼ cup Star extra virgin olive oil
½ teaspoon kosher salt
Peel the plantains and cut in rounds of about 1 inch.
Fry the plantains in hot oil (or deep fry them.) It will take about 5-7 minutes to get them golden.
Drain on paper towels.
In a big bowl or mortar, you can crush the garlic cloves or for a more subtle flavor grate with a micro plane the garlic cloves.
Add the plantains and bacon, olive oil and crush them. Mash or beat until it forms a “lumpy mash potato” consistency.
Add chicken stock to moisten the mixture as needed.
Use a small bowl to form and pack the mofongo.
Serve and enjoy!