Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno

Ingredients

• 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

Directions

In a large pot, bring water to a boil and blanch plantains. Peel plantains and cut into 2-inch segments.

In a saute pan, heat oil and saute onions, peppers and tomatoes. When soft, add the chipotles and white wine. Cook until liquid is almost evaporated. Add crabmeat and cook for 3 minutes. Add cilantro and season with salt and pepper.

Heat oil to 350 degrees F. Fry plantains for 5 minutes, then drain and divide into 4 equal portions. Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed. Coat sides of mortar with plantain and fill with crab stuffing. Fold over the edges to form a dumpling and flip onto a plate.