3 diced green plantains (boil in salted water for 6 minutes prior to peeling to make peeling easier)
3 diced yellow or ripened plantains
½ cup chicharonnes (pork rinds)
2 tbsp garlic
1 ½ cups warmed chicken broth
¼ to ½ cup butter
½ tsp salt and pepper


Prepare plantains, peel, dice. Deep fry diced plantains for about 7 to 8 minutes. In a bowl, smash plantains with potato smasher, then add all other ingredients. Add broth and butter to consistency desired. Stir ingredients well and serve warm as a side dish.