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Food Network SA

Funky Mofongo with Sopa de Pollo and Puerto Rican Roast Pork

Key info

  • Difficulty
    › Intermediate
  • Prep time
    › 2 hrs
  • Cook time
    › 5 hrs 25 min
  • Serves
    › 8 servings



Roast Pork:

1/4 cup olive oil

1/4 cup white wine vinegar

1/4 cup white wine

1 tablespoon minced chipotles in adobo sauce

1 tablespoon chopped fresh cilantro

1 tablespoon ground cumin

1 tablespoon dried Mexican oregano

1 tablespoon kosher salt

2 teaspoons agave nectar

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

6 cloves garlic

One 4- to 5-pound bone-in pork shoulder

Sopa de Pollo:

Canola oil, for the pan

1 small onion, roughly chopped

1 Anaheim pepper, seeded, roughly chopped

4 cloves garlic, crushed

Kosher salt

2 boneless, skinless chicken breasts, cubed

4 cups chicken broth

1/2 cup chopped fresh cilantro


1 head garlic

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

4 strips applewood-smoked bacon, cut into small dice

Canola oil, for deep-frying

8 green plantains, peeled, sliced 1/2-inch thick on the bias

1/4 cup chopped fresh cilantro

1/4 cup thinly sliced scallions

Juice of 1 lime


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