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Bolón de Verde

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  • Prep 10 min
  • Total 35 min
  • Ingredients 8
  • Servings 4
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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.
by Morena Cuadra
Updated Sep 20, 2016
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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

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.

Expert Tips

  • tip 1
    Add a little achiote oil to the vegetable oil when frying to give it more color.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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