Mofongo Stuffing Recipe by Tasty

Ingredients

• 6 green plantains
• cold water, for soaking
• 2 cups canola oil
• 10 garlics, divided
• 5 tablespoons olive oil
• 3 tablespoons kosher salt, divided, plus more to taste
• ½ cup bacon, chopped and grease reserved
• 1 bag chicharrónes, divided
• 20 oz longanisa, casings removed, crumbled
• 4 cups white bread, day old, torn, loosely packed
• 2 ½ cups chicken stock
• 1 medium white onion, cut into 1 in (2 1/2 cm) pieces
• 3 roma tomatoes, quartered
• 1 bunch fresh cilantro, washed, end trimmed
• 1 jalapeño, seeds and ribs removed, quartered
• 4 cubanelles, seeds and ribs removed, quartered
• 10 large cloves garlic, ends trimmed