I would take chicken skin and prepare it like pork crackelins....t.hose bits left from making schmaltz.....maybe with a but of added skin. Are they called gribnes?
Linda C

Scroll nearly all the way to the bottom of the page for a vegetarian recipe.

Here is a link that might be useful: Mofongo with mushroom sauce

Ginger, that sounds GREAT! Thanks.

Linda, you remember right about gribnes (for some reason, my family pronounced it "GREE-vin" -- don't ask me why). It is such a delicious flavor, so maybe if I make mofongo without a sauce, it'd be great. I think that for a recipe like Ginger's, though, I might not want the rich schmaltz flavor.

Here is what I had come up with before I read your posts. It worked really well -- tasted just like what we ate in PR, although my texture was a little too dry and didn't hold together well, but I think that may be because I sliced the plantains too thick, so the edges got too cooked before the insides did. Next time I will slice the plantains 1/4" as ginger's recipe says.

By the way, peeling green plantains is TRICKY! I started to peel them like bananas -- NOPE. But before resorting to using a knife, I googled the problem and found out how:
1) cut off the ends
2) cut each plantain crosswise into 4 pieces
3) score the peel lengthwise in 3-4 places -- like along the ridges of the peel
4) peel off sections of the peel CROSSWISE (like peeling off the back of a sticker). What was impossible is now easy.

No way would I ever have figured out to peel it crosswise.

Okay, here's a basic recipe I found, plus my changes:

4 green plantains, peeled & sliced [1/4"]
1 garlic clove [I will use more next time, especially if I don't use adobo seasoning]
1 "tsb" adobo seasoning (below) [don't ask me whether that meant teaspoon or tablespoon -- it didn't matter, because I thought it needed all that I made -- the recipe below]
1 1/2 T butter [I used margarine]
2 T olive oil [I used more]

Fry the plantains in a skillet turning once. Place in a mortar, then season to taste with remaining ingredients and mash well completely. [I don't have a mortar, so I used a bowl and an old wooden knife sharpener handle that I use to pound meat. You can use the bottom of a clean jar, too. I also added most of the oil from the pan, because mine seemed too dry.] Serve as is or line a serving container with mofongo, then fill with cooked whatever.

Adobo seasoning

4 cloves garlic
1 tsp dried oregano
1 tsp peppercorns [I just ground in plenty of fresh pepper]
1/2 tsp paprika
1 tsp salt

I am excited about this because Passover is coming, and this has the consistency of stuffing!

You're most welcome. Here's a recipe for Adobo I use. It's absolutely great on chicken:
ADOBO
2 tsp pulverized sea or rock salt
1/2 tsp coarse black pepper
1/2 tsp ground cumin
1/2 tsp coriander
1/2 tsp ground ginger
1 tsp ground oregano
2 garlic cloves, chopped
1 tsp olive oil
1 tsp fresh lime juice

Combine all ingredients in a mortar & pestle, except the olive oil & lime juice. Use an up & down rubbing motion to grind the ingredients together. Slowly incorporate the oil & lime juice, combining well.~~Taste of the Caribbean