Canadian bacon takes the place of the traditional pork cracklings or bacon for a leaner version of mofongo.
4 green plantains, peeled and sliced 1/2 inch thick
1 can (14 oz.) reduced-sodium chicken broth
1 tbsp. olive oil
1 package (6 oz.) Canadian Bacon, diced
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1. In a large saucepan, combine plantains and broth and bring to a simmer over medium heat. Simmer until tender, 10 to 15 minutes.
2. Meanwhile, in a nonstick skillet, heat oil over medium heat. Add Canadian bacon and cook 10 minutes. Add garlic and cook until crisp, about 5 minutes.
3. Using a slotted spoon, transfer plantains to the skillet (reserve broth in the saucepan). Mash the plantains with the Canadian bacon. Add the reserved broth 1 or 2 tablespoons at a time and continue mashing to desired texture. Season with salt and black pepper to taste.