Puerto Rican Mofongo Relleno (Green Plantains Stuffed wtih Meat, Paleo, AIP)

green plantains (must be totally GREEN)

garlic

crushed chicharrones (fresh from a Latin market or deli is best) or pork rinds . You can also substitute with cooked crispy bacon or mix bacon and pork rinds.

TB olive oil (adjusted to taste - see notes inside recipe)

to 1 TB coarse unrefined salt (adjust depending on how salty your chicharrones, pork rinds, or bacon is)

+ TB fat for frying plantains (lard or other animal fat preferred, coconut oil not recommended)

OPTIONAL: 1 tsp dried oregano

If serving as mofongo relleno, 1 pound of shredded cooked meat of choice, warmed. You can use leftover roasted beef, pork, or chicken or for more Latin flavor you can use the meat filling from my pasteles recipe , vaca frita , or lechon asado .