Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno

• 1 gallon water
• 4 green plantains
• Oil, for sauteing
• 1 white onion, cut into 1/4-inch dice
• 1 green bell pepper, cut into 1/4-inch dice
• 1 red bell pepper, cut into 1/4-inch dice
• 1 large, round tomato, cut into 1/4-inch dice
• 2 chipotles, chopped
• 1/2 cup white wine
• 1 pound crabmeat, cleaned
• 2 tablespoons chopped cilantro
• Salt and pepper
• Canola or corn oil, for frying
• 1 cup chicken stock

1. In a large pot, bring water to a boil and blanch plantains.
2. Peel plantains and cut into 2-inch segments.
3. In a saute pan, heat oil and saute onions, peppers and tomatoes.
4. When soft, add the chipotles and white wine.
5. Cook until liquid is almost evaporated.
6. Add crabmeat and cook for 3 minutes.
7. Add cilantro and season with salt and pepper.
8. Heat oil to 350 degrees F. Fry plantains for 5 minutes, then drain and divide into 4 equal portions.
9. Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed.
10. Coat sides of mortar with plantain and fill with crab stuffing.
11. Fold over the edges to form a dumpling and flip onto a plate.

gallon water, green plantains, white onion, green bell pepper, red bell pepper, tomato, chipotles, white wine, crabmeat, cilantro, salt, corn oil, chicken stock

Taken from www.foodnetwork.com/recipes/puerto-rican-crabmeat-stew-mofongo-puertorriqueno-recipe.html (may not work)