How to Make Asopao de Chuleta

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.

– 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)


Add pork chops:

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.

Other ingredients & sauce:

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.

Boil, add rice:

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.

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