1/4 lb. of pork cracklings in pieces (Chicharron volao) which should be 1 cup when broken in pieces
3 large green plantains
1/2 c. chicken broth (beef)
3 minced garlic cloves
1 tsp. salt or adobo
Peel the plantains and cut them into 10-12 little wheels each.
Soak them in salted water for approximately 15 minutes.
Drain the plantains and place them on a paper towel before you fry them to prevent them from splaterring when frying.
Fry the plantains on medium heat but do not over cook them.
(Usually they are ready when they start turning yellow).
Drain on paper towel and once they have drained, mash them in the pilón (mortar and pestle).
Add to the pilón about 2 tbsp. of cracklings and mix well until all the bananas and cracklings are used. (You might need to transfer some to a deep bowl and mix all well after.)
Pour 1/2 tbsp. at a time of broth to the mix and stir well (1 tsp. for mofongo) until you have used all up. The broth keeps the stuffing soft and smooth.
Taste the mix and see if it needs any salt.
Add 1/4 tsp. of minced garlic to the mix and mix well.
Take the mix out and form into a ball.
The Mofongo can be added to any soup or it can be eaten alone with sauce on the side.
For those of you who are concerned about the sodium, omit the salt and add Mrs. Dash in any flavor you wish.