Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally for 45 minutes. Once out of the oven, allow them to cool and place in a large bowl.
Preheat oven to 350F and spray a 9x13 inch pan with cooking spray; set aside.
Fry your peeled and chopped sweet plantains in a medium skillet with about ¼ cup of corn oil over medium heat. Be sure to not burn them and turn them occasionally. Use a slotted spoon and remove from heat. Place your cooked sweet plantains on a paper towel to drain out excess oil and set aside.
In a smaller bowl, mix the mojo, salt, pepper, eggs, chicken broth, and toss well to combine; set aside.
To a large skillet, add your rendered pork fat, onions and celery at medium heat. Cook until softened and are just beginning to lightly brown, about 10 minutes. Stir frequently.
Transfer vegetables with pork renderings, chopped chicharron and fried sweet plantains to the bowl with bread. Gently mix ingredients.
Pour half of your broth mojo mixture and gently fold ingredients til combined. Add the remaining broth mixtures and fold again.
Pour mixture into prepared 9x13 casserole dish then cover with foil and bake for 40 minutes.
Uncover and bake for an additional 40 minutes, or until top is as lightly golden browned as desired. Serve immediately.