Mofongo Stuffing

• 1/4 cup olive oil
• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 1/4 cup chopped cubanelle peppers (about 1/2 pepper)
• 1/4 cup chopped aji dulce peppers (about 3 small peppers)
• 1 aji caballero pepper (or use 1 fresno chile)
• 12 ounces tomatoes, chopped (about 2 tomatoes)
• 1/2 cup chopped cilantro
• 2 tablespoons butter
• Vegetable oil, for frying
• 4 green plantains, peeled and cut into 1-inch pieces (about 2 pounds)
• 1 ounce pork rinds

1. Heat oven to 375 degrees.
2. Heat olive oil in skillet over medium heat.
3. Add onion, garlic, cubanelle, aji dulce and aji caballero peppers and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
4. Stir in tomatoes and cilantro and cook 1 minute.
5. Add 1 cup water and the butter and let mixture simmer, stirring occasionally, 10 minutes.
6. Carefully transfer mixture to a blender or food processor and puree until smooth.
7. Fill a large heavy-bottom pot with about 1 1/2 inches of vegetable oil and set over medium-high heat.
8. Working in batches, deep-fry plantains until tender, about 3 minutes per batch; drain on a paper-towel-lined plate.
9. Combine plantains, vegetable puree and pork rinds in a large bowl and mash with a potato masher until combined but still chunky.
10. Transfer to a small baking dish and bake until top is just starting to brown, 10 to 15 minutes.

olive oil, onion, garlic, cubanelle peppers, peppers, caballero pepper, tomatoes, cilantro, butter, vegetable oil, green plantains, pork rinds

Taken from cooking.nytimes.com/recipes/1016934 (may not work)