Sopa De Pollo Con Mofongo (AKA Puerto Rican Hen Soup) is a treatment all for no matter ails you. The wealthy broth is flavored with sofrito, and the plantain dumplings add heft to the soup to make this a deliciously hearty bowl of goodness.
I’m 1000% sure that my mom’s sopa de pollo con mofongo can treatment something. At any time when any of us have been feeling underneath the climate, we knew this could be on the menu. Easy, but subtle, that is undoubtedly not your common hen noodle soup. The broth is flavored with sofrito (in fact, it’s Puerto Rican!), and simmered with easy components like hen, carrots and potatoes. However the actual star of the present are the mofongo balls. Sopa de Pollo con mofongo is the Puerto Rican equal of Matzah Ball Soup.
For individuals who haven’t had the pleasure of attempting mofongo earlier than, it’s just about Puerto Rico’s nationwide dish (or a minimum of prime 3). Inexperienced plantains are peeled, fried, then mashed with fried pork pores and skin, garlic and salt. You possibly can eat mofongo 100 alternative ways, however on this recipe, the mofongo is formed into balls, after which dropped into the soup, or eaten on the facet.
This Puerto Rican sopa de pollo con mofongo is the stuff of legends, you owe it to your self to make this recipe subsequent time your soul wants a pick-me-up.
2 teaspoons olive oil 2 tablespoons sofrito 1/2 medium onion, diced 1 medium carrot, diced 1 medium potato, diced 1 celery stalk, diced (elective) 2 14 oz cans low sodium hen broth 2 cups water 3-4 skinless hen legs or thighs (about 1 to 1.5 lbs) 1 heaping cup fideo noodles (tremendous egg noodles) 4 teaspoons powdered hen bouillon 1/4 cup recent cilantro, chopped Canola oil, for frying 2 inexperienced plantains 2 slices cooked bacon, crumbled Adobo seasoning Garlic powder
Warmth a Dutch oven to medium warmth, then add the olive oil. Add the sofrito, onions, carrots and celery and saute for 2-3 minutes. Add within the diced potato and saute for two extra minutes.
Toss the hen legs or thighs into the pot.
Add the hen broth, water, and powdered hen bouillon. Carry the combination to a boil, then decrease to a simmer and prepare dinner for half-hour, till the hen is cooked by.
Pull out the hen as soon as it’s cooked, and pull the meat off the bones. Add the shredded hen again into the soup and style for seasoning. Add extra hen bouillon if wanted. Then stir within the fideos and prepare dinner for one more 4-5 minutes, till the noodles are tender.
For the mofongo balls, first peel the plantains (take a look at my tostones put up to see how). Lower the plantains into 2 inches items. Submerge the plantain items in salted water so that they don’t brown whereas your canola oil heats as much as 375 levels F.
Read more: how to make jamaican plantain porridge
Drain the plantains, and dry with a paper towel. Fry the plantains till they’re golden brown and simply pierced with a knife. In a pilon, add just a few of the plantain items. Sprinkle with adobo and garlic powder to style, and add 1/2 of the bacon crumbles.
Mash the plantains till they develop into a paste. If they start to dry out, add a little bit of the hen soup broth, till the combination is moist however not soupy.
Add just a few extra plantain items and mash once more. Style for salt, if it wants extra, add extra adobo. Use a spoon to combine the mofongo, then scoop it out onto plate. Repeat with the remaining plantain and bacon till you utilize all of it up.
Form the mofongo into balls, about golf ball measurement.
Serve the recent sopa de pollo with just a few mofongo balls, and a sprinkle of chopped cilantro.