Mofongo Stuffing

Directions

1. 1
   Heat oven to 375 degrees.
2. 2
   Heat olive oil in skillet over medium heat.
3. 3
   Add onion, garlic, cubanelle, aji dulce and aji caballero peppers and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
4. 4
   Stir in tomatoes and cilantro and cook 1 minute.
5. 5
   Add 1 cup water and the butter and let mixture simmer, stirring occasionally, 10 minutes.
6. 6
   Carefully transfer mixture to a blender or food processor and puree until smooth.
7. 7
   Fill a large heavy-bottom pot with about 1 1/2 inches of vegetable oil and set over medium-high heat.
8. 8
   Working in batches, deep-fry plantains until tender, about 3 minutes per batch; drain on a paper-towel-lined plate.
9. 9
   Combine plantains, vegetable puree and pork rinds in a large bowl and mash with a potato masher until combined but still chunky.
10. 10
    Transfer to a small baking dish and bake until top is just starting to brown, 10 to 15 minutes.