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Bolón de Verde

  • Prep 10 min
  • Total 35 min
  • Ingredients 8
  • Servings 4
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Ingredients

4
green plantains
1/2
cup vegetable oil
Salt, to taste
2
tablespoons lard (or butter)
4
oz pork chicharrón, cubed
4
fried eggs
Chopped tomato, to taste
Chunky pepper salsa, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
666.4
% Daily Value
Total Fat
45.1g
69%
Saturated Fat
7.8g
39%
Cholesterol
208.4mg
70%
Sodium
697.9mg
29%
Total Carbohydrate
57.5g
19%
Dietary Fiber
4.1g
16%
Sugars
27.0g
Protein
14.2g
% Daily Value*:
Vitamin C
55.20%
55%
Calcium
3.90%
4%
Iron
12.10%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Add a little achiote oil to the vegetable oil when frying to give it more color.

Directions

  • 1 Peel and chop the plantains. Heat the oil in a frying pan over medium heat and fry plantain pieces until they change color. Don’t let them harden.
  • 2 Transfer to another container and use your hands or fists to squish the plantains until a thick mash is formed. Season with salt to taste.
  • 3 Add the lard and chicharrón. Knead with your hands and form balls the size of tennis balls. Heat the oil again in the frying pan and fry each ball, rolling them around frequently golden brown.
  • 4 Serve alongside fried eggs, sliced tomatoes or a tomato salad, and a chunky pepper salsa.

Waking up in Guayaquil to enjoy a filling, traditional breakfast of bolón de verde with fried eggs, tomato salad, chunky pepper salsa, and a cup of black coffee is one of the simple pleasures of being in Ecuador. Some chefs serve bolón de verde without frying it one last time before serving, but I like my bolones crispy on the outside, similar to tostones. And I love biting into the bolón to find pieces of chicharrón, which give the dish unexpected texture and flavor. I should confess that this meal is so filling, I’m can never finish an entire serving myself, but I truly enjoy when I have the opportunity to order it or make it at home as a nice surprise for my family. I encourage you to prepare this recipe, and you’ll see how much you like it too.

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

Waking up in Guayaquil to enjoy a filling, traditional breakfast of bolón de verde with fried eggs, tomato salad, chunky pepper salsa, and a cup of black coffee is one of the simple pleasures of being in Ecuador. Some chefs serve bolón de verde without frying it one last time before serving, but I like my bolones crispy on the outside, similar to tostones. And I love biting into the bolón to find pieces of chicharrón, which give the dish unexpected texture and flavor. I should confess that this meal is so filling, I’m can never finish an entire serving myself, but I truly enjoy when I have the opportunity to order it or make it at home as a nice surprise for my family. I encourage you to prepare this recipe, and you’ll see how much you like it too.