Mofongo Stuffing

Say hello to the Caribbean’s answer to traditional Thanksgiving stuffing! This Mofongo Stuffing, rooted in Puerto Rican heritage, brings the hearty textures of fried green plantains mashed with garlic and bacon into a flavorful, savory side dish that will elevate any holiday meal. With smoky chicharrón, aromatic sofrito, and a touch of broth to keep it moist, this stuffing is pure comfort food with a cultural twist.

It’s perfect for those looking to introduce something unique to their holiday table or celebrate their Puerto Rican roots with a classic island favorite. The beauty of this recipe lies in its flexibility—easy to make vegetarian, vegan, or tailored with extra herbs or spice. Whether served beside turkey, roast pork, or eaten on its own, this mofongo stuffing is guaranteed to leave a lasting impression.

Full Recipe:

• 6 green plantains, peeled and sliced into 1-inch chunks

• 6 strips thick-cut bacon, chopped

• 1/2 cup pork rinds (chicharrón-style), crushed

• 4 cloves garlic, minced

• 1/4 cup olive oil

• 1 cup chicken or vegetable broth (plus more if needed)

• 1/2 cup sofrito (homemade or store-bought)

• 1 teaspoon salt (or to taste)

• 1/2 teaspoon black pepper

• Optional: fresh cilantro for garnish

Directions:

1. In a large skillet, cook bacon over medium heat until crispy. Remove and set aside, leaving rendered fat in the pan.

2. In batches, fry plantain chunks in the bacon fat (add olive oil as needed) until golden and tender, about 5–6 minutes per batch. Drain on paper towels.

3. In a food processor, add plantains, cooked bacon, garlic, crushed pork rinds, and sofrito. Pulse until coarse and chunky (not puréed).

4. Gradually add broth while pulsing until the mixture reaches a stuffing-like consistency. Add salt and pepper to taste.

5. Transfer to a baking dish, cover with foil, and bake at 350°F for 15–20 minutes to warm through. Garnish with cilantro if desired.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: Approx. 320 kcal per serving | Servings: 8 servings

History and Origin

Mofongo is a beloved dish in Puerto Rico, widely considered one of the island’s most iconic and traditional recipes. Its origins are deeply tied to the island’s history of colonization and cultural blending. The concept of mashed starchy vegetables, particularly plantains, came from West African traditions brought over during the transatlantic slave trade. The use of a wooden mortar and pestle—called a pilon in Puerto Rico—traces back to African cooking methods, used to mash plantains with garlic and seasonings.

Over time, this practice evolved to include influences from Spanish and Indigenous Taíno cuisines. The addition of pork, especially in the form of chicharrón (crispy pork rinds), and sofrito—a rich blend of peppers, onions, garlic, and herbs used as a base in many Latin dishes—gave mofongo its signature flavor.

While mofongo is typically served as a side or main dish alongside proteins like shrimp, steak, or chicken, Puerto Ricans have cleverly adapted it for holiday tables as a unique, flavorful alternative to American-style stuffing. For many Puerto Rican families, it’s the perfect symbol of cultural fusion during holidays that blend American and Caribbean traditions.

Variations and Adaptations

One of the beautiful things about mofongo stuffing is its adaptability. Depending on where you’re from—or your personal dietary needs—this recipe can be tweaked in countless ways without losing its soul.

In its traditional form, mofongo features chicharrón made from pork skin fried until crispy. However, in the U.S., this can be difficult to find, so many home cooks use bacon and pork rinds as accessible substitutes. You’ll still get that salty, smoky crunch that complements the plantains beautifully.

Vegetarian or vegan? Not a problem. You can swap out the bacon for plant-based alternatives like smoky tempeh or even crispy mushrooms, and use vegetable broth instead of chicken. The key flavor agents—garlic, sofrito, and plantains—are naturally plant-based, so the dish can remain incredibly satisfying and complex even without meat.

In the Dominican Republic, a similar dish called mangú uses boiled rather than fried plantains and is often served with red onions and vinegar. In Cuba, you might find a plantain mash mixed with ground beef, while in Haiti, the concept evolves into bannann peze (fried plantains) served whole instead of mashed. These regional twists reflect the diversity and creativity of Caribbean cooking.

Nutritional Information

Let’s talk nutrition. Mofongo stuffing is rich and indulgent, but that doesn’t mean it lacks nutritional value. The foundation of the dish—green plantains—are a complex carbohydrate that provides a good amount of dietary fiber, helping with digestion and blood sugar regulation.

Here’s a general breakdown for one serving (based on 1/8 of a recipe using plantains, bacon, sofrito, and broth):

• Calories: ~320 kcal

• Carbohydrates: 35–40g (mostly from plantains)

• Protein: 6–8g (bacon and broth contribute here)

• Fat: 14–18g (primarily from bacon and olive oil)

• Fiber: 3–4g

• Potassium: 500–600mg

• Vitamin C: ~15% DV

• Iron: ~10% DV

While the dish is moderate in calories and fat, it provides essential micronutrients, especially if you use fresh garlic, herbs, and homemade sofrito packed with peppers and onions.

For a healthier twist, reduce the amount of oil, opt for turkey bacon, or air-fry the plantains instead of pan-frying. You’ll preserve the flavor while lowering the fat content.

Serving Suggestions and Pairings

Mofongo stuffing is incredibly versatile and pairs well with both traditional and Caribbean-inspired main dishes. Here are a few serving suggestions to bring your meal together:

• With Roasted Turkey or Pernil (Puerto Rican Roasted Pork): The garlicky, slightly smoky stuffing complements both meats, adding richness and boldness to your plate.

• With Mojo Chicken or Grilled Shrimp: For a tropical twist, serve it alongside citrus-marinated proteins. The acidity balances the richness of the plantains.

• As a Standalone Dish: Add sautéed onions, olives, or even raisins and serve it as a vegetarian entrée topped with a fried egg.

• Drizzle with Homemade Gravy or Garlic Aioli: The stuffing absorbs flavors beautifully, making it perfect for sauces and dips.

• Pair with Coquito or Sparkling White Wine: A sweet and creamy Puerto Rican coquito (coconut eggnog) or a crisp wine helps cut through the savory density of the dish.

Tips and Tricks for Success

Making mofongo stuffing for the first time? Here are a few insider tips to ensure it turns out absolutely perfect:

• Choose the Right Plantains: Make sure to use green (unripe) plantains. They’re firmer, less sweet, and ideal for mashing.

• Control the Texture: Don’t over-blend in the food processor. You want a chunky, stuffing-like consistency—not a paste.

• Preheat the Broth: Warm broth helps the ingredients bind together more smoothly and evenly.

• Fry in Batches: Fry plantains in small batches to ensure even cooking and avoid sogginess.

• Rest Before Serving: Let the stuffing sit covered for a few minutes before serving—it helps the flavors meld and makes for easier slicing or scooping.

• Make Ahead Friendly: You can prep the entire dish the day before and reheat in the oven, making it perfect for holidays.

Potential Health Benefits

Beyond its comfort-food appeal, mofongo stuffing offers some real health perks when made mindfully.

• Rich in Resistant Starch: Green plantains are high in resistant starch, which acts like fiber in the body and supports gut health.

• Anti-Inflammatory Ingredients: Garlic and olive oil offer heart-healthy fats and natural anti-inflammatory properties.

• Micronutrient Boost: Thanks to the sofrito, you’re getting a blend of vitamins from peppers, onions, and herbs—all great for immune support.

• Naturally Gluten-Free: Unlike bread-based stuffing, this dish is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.

Conclusion

Puerto Rican Mofongo Stuffing is more than just a side dish—it’s a celebration of flavor, history, and cultural pride. Whether you’re from the Caribbean, love Latin cuisine, or just want to surprise your guests with something out of the ordinary, this dish is guaranteed to become a new favorite.

It’s proof that holiday food doesn’t have to be traditional to be meaningful. By introducing dishes like this to your table, you’re embracing the richness of global food culture while creating memories that last a lifetime. Give it a try this season, and you just might start a delicious new tradition.