In a small saucepan, bring the chicken broth, green onion, culantro or cilantro, bay leaf, 4 garlic cloves, and butter to a simmer over medium heat. Once simmering, remove from the heat, cover, and set aside to keep warm while frying the plantains.

For Frying the Plantains: In a Dutch oven or large pot (about 10-inches in diameter), heat oil over medium-high heat until oil reaches 350ºF (175℃). While oil is heating, peel the plantains by cutting off the ends and carefully cutting a slit down each side of each plantain. Remove the skin, then cut the fruit into 2-inch chunks crosswise. When oil reaches 350ºF(175℃), add half of the plantain chunks, and fry, adjusting heat as needed to maintain oil temperature around 350ºF, until golden and fork tender, 7 to 8 minutes. The plantains will start floating once they are almost finished frying. Use a spider skimmer or large slotted spoon to transfer to a paper towel–lined large plate. Cover with aluminum foil and set aside. Return oil to 350ºF and repeat frying the remaining plantains.

For Preparing 1 Serving of Mofongo: Once plantains are fried, in a pilón or mortar and pestle, smash 2 garlic cloves with a large pinch of kosher salt and ¼ of the pork rinds (about ¾ cup). This will be the seasoning base for one serving. (If you don't have a pilón or mortar and pestle, see notes for how to prepare the base and the rest of the dish.)

Add ¼ of the fried plantain chunks (the equivalent to 1 plantain) to the smashed garlic and pork rind mixture in the pilón and mash until mixture is well combined and has the texture of chunky mashed potatoes. If the plantain mixture starts to feel dry and is not cohesive, add a couple tablespoons of the warm chicken broth as needed. Season with salt to taste.

Once well mashed, press the mofongo into the rounded well of the pilón. Use a flexible spatula to flatten, then gently loosen the mound of mofongo along the edges. Invert the pilón onto a shallow individual serving bowl or plate. Cover with plastic wrap or aluminum foil to keep warm while preparing the remaining servings.

Repeat steps 3 through 5 for the remaining servings.

To serve, rewarm the chicken broth over low heat, remove the solids, then ladle the seasoned broth over the mofongo or serve in a bowl on the side. Serve mofongo with additional crushed pork rinds.