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.