Plantain And Pepper Stuffing (A.K.A. Mofongo)

Recipe Ingredients

4		Bacon - diced
1		Ripe plantain - peeled, and (large) cut into 1/2" cubes
2		Garlic cloves - peeled and chopped
1		Red pepper - seeded and chopped (small)
1		Anaheim chile - seeded and chopped
1/2		Oregano - chopped
1/2 cup	118ml	Chicken stock
2		Country bread - diced and dried
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Over medium-high heat, saute the bacon until crisp. Remove from the pan. Place the plantains in the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine.

This recipe yields enough stuffing for a 3 to 4 pound chicken.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6316 broadcast 11-13 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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