2 lg Green plantains, peeled

           Oil for deep frying
      6 c  Stock

           Salt & pepper
           Fresh lime juice
  Slice plantains paper thin & place in a large bowl.  Cover with water &
  soak for 30 minutes.
  Drain slices, pat dry with paper towels.  Heat oil in skillet & fry
  plantain slices till they are golden brown.  Drain.  Crush plantains in a
  mortar & pestle until you have a thick paste.  In a large pot, heat stock &
  gradually stir in crushed plantain.  Season well.
  Simmer over low heat, stirring frequently. for 20 to 25 minutes. Serve
  sprinkled with lime juice.
  Randelman & Schwartz, "Memories of a Cuban Kitchen"