Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno

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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