Mofongo de Plátano Maduro

Method

1. Peel and cut plantains into 1-inch pieces. Boil in salted water until tender, about 10 minutes.
2. Drain and mash with a fork or masher. Add olive oil and mix well.
3. In a pan, sauté garlic until fragrant. Add pork rinds and cook until crisp, about 5 minutes.
4. Stir cooked plantains into the pan. Add chicken broth and mix until combined. Cook 5 minutes to heat through.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.