Trifongo con Caldo — The Sofrito Project

Name: Trifongo con Caldo — The Sofrito Project
Cuisine: American, Latin American, Caribbean
Ingredients: 16 oz yuca, frozen chunks; 2 sprigs fresh culantro or cilantro, torn; 1 tsp Spice Tribe Late Harvest Black Peppercorns; 4 garlic cloves, whole; 1 small bay leaf; Water, as needed; 2 medium green plantains, cut into chunks; 2 medium sweet ripe plantains, cut into chunks; Vegetable oil, for frying; 1/2 cup garlic cloves, peeled and smashed into paste (see note); Large pinch of kosher salt; 3 cups pork rinds, crushed; 4 tbsp unsalted butter, melted; Adobo spice, to taste; Water or broth, as needed; 4 cups chicken broth or stock, unsalted; 1 fresh sprig culantro or cilantro; 2 large garlic cloves, crushed; 1/2 tbsp Spice Tribe Late Harvest Black Peppercorns; 1/2 tbsp Black Cumin Seeds, Spice Tribe; 1/2 tbsp Spice Tribe Pimentón de la Vera