Funky Mofongo with Sopa de Pollo and Puerto Rican Roast Pork

Ingredients

• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1/4 cup white wine
• 1 tablespoon minced chipotles in adobo sauce
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano
• 1 tablespoon kosher salt
• 2 teaspoons agave nectar
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 6 cloves garlic
• One 4- to 5-pound bone-in pork shoulder
• Canola oil, for the pan
• 1 small onion, roughly chopped
• 1 Anaheim pepper, seeded, roughly chopped
• 4 cloves garlic, crushed
• Kosher salt
• 2 boneless, skinless chicken breasts, cubed
• 4 cups chicken broth
• 1/2 cup chopped fresh cilantro
• 1 head garlic
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• Kosher salt and freshly ground black pepper
• 4 strips applewood-smoked bacon, cut into small dice
• Canola oil, for deep-frying
• 8 green plantains, peeled, sliced 1/2-inch thick on the bias
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced scallions
• Juice of 1 lime

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