Plantain and pepper stuffing (aka mofongo)

1 servings

Ingredients

Quantity Ingredient
4 slices Bacon; diced
1 large Ripe plantain; peeled, and
; cut into 1/2\" cubes
2 Garlic cloves; peeled and chopped
1 small Red pepper; seeded and chopped
1 Anaheim chile; seeded and chopped
½ bunch Oregano; chopped
½ cup Chicken stock
2 slices Country bread; diced and dried
1 teaspoon Salt
½ teaspoon Freshly-ground black pepper

Directions

Over medium-high heat, saute the bacon until crisp. Remove from the pan.

Place the plantains in the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. This recipe yields enough stuffing for a 3 to 4 pound chicken.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6316 broadcast 11-13 1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-17-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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