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.
2. Cooking the vegetables
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.
3. Cooking the 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.
4. Serve
Serve hot. Check serving suggestions above the recipe.
Notes
Some people prefer their asopao on the soupier side, some prefer it thicker. The latter is what I show in the pictures.