Strong flavors and inexpensive ingredients make asopao de chuleta ahumada a very popular dish for informal get-togethers. Find out how comforting and filling this smoked rice and pork chop soup is, just how easy it is to make it, and all our favorite ways to serve it.
Why we ❤️ it
It is amazing how two dishes can have almost the same ingredients and still produce different results. Asopao de chuleta is like the comforting, more frugal twin of locrio de chuleta (pork chop rice recipe).
Asopaos, thick rice pottages that combine rice, vegetables, and some kind of protein are very popular in our country, starting with the best-known one: asopao de pollo (rice chicken pottage), and my favorite, asopao de camarones (shrimp and rice pottage).
Asopao de chuleta is a favorite of many dominicanos because chuletas are inexpensive, and this asopao is easier to cook than other meat and seafood asopaos, and is perfect for any cocina'o or juntadera (informal get-together).
Asopao is a main dish that is often served with no side dishes, though for many some avocado is an absolute must. If circumstances allow, for this rice and pork chop soup tostones or a few pieces of casabe go great with it.
For many, agrio de naranja or hot sauce is also a necessity when served any asopao.
Some people prefer their asopao on the soupier side, some prefer it thicker. The latter is what I show in the pictures.
About this recipe
Like other asopao recipes in our collection, with this one, I wanted to go with something a little more vegetable-rich, but you can do it more basic, simpler; instructions are included in the recipe. Later on, after you've cooked it more than once, you can adapt it to your gusto (taste).
This recipe yields 6 servings.
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Asopao de Chuleta Recipe (Rice and Smoked Pork Chops Soup)
- 1 pound smoked pork chops, [0.45 kg], chopped (save bones)
- 2 ½ tablespoon oil for frying
- ¼ teaspoons pepper (freshly-cracked, or ground)
- 3 cloves garlic
- 1 cubanela (cubanelle pepper), or bell pepper, chopped
- ¼ cup capers, (optional)
- 1 dozen pitted green olives, (optional)
- ¼ teaspoon oregano (dry, ground)
- 1 large carrot, diced (optional)
- ¼ cup of peas, (petit pois, optional)
- 1 pound auyama (kabocha squash), diced (optional)
- 1 cup tomato sauce
- 3 teaspoons salt, (may need more)
- 2 cups rice
- 2 tablespoon chopped cilantro, (or parsley)
- In an aluminum pot (Amazon affiliate link) or cast iron (minimum 5 liters [1.5 gal] capacity) heat half the oil over medium-high heat.Add the pork chops and bones in the hot oil, and cook stirring to brown. Discard excess fat if you find it necessary.
- Add black pepper, garlic, cubanelle peppers, capers, olives, oregano, carrot, peas, and auyama, and stir to mix. Stir frequently to cook evenly for 5 minutes. Stir in tomato sauce and salt and stir to combine.
- Pour in 2 quarts (about 2 liters) of water and bring to a boil over medium-low temperature. Once it breaks the boil, stir in the rice.Simmer, stirring often to avoid the rice from sticking to the bottom of the pot.Once the rice has doubled in size, the grains have opened, and it has reduced to the consistency you prefer (see notes). Taste and season with salt to taste if you find it necessary. Remove the bones and discard them. Stir in the cilantro. Remove from the heat.
- Serve hot. Check serving suggestions above the recipe.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
There isn't a specific word for Asopao in English, but my preferred translation is "rice pottage" preceded by the type of protein it is based on.
Asopao – a contraction of asopado, meaning "soupy" – is both a Dominican and a Puerto Rican dish. Similar dishes are common throughout Latin America.