Asopao de Chuleta Recipe (Rice and Smoked Pork Chops Soup)

Learn how to make asopao de chuleta, this rich, flavorful rice, and smoked pork chop soup, and see why it is such a popular, comforting dish.

Course Dinner, Lunch

Cuisine Dominican, Latino

Keyword asopao de chuleta ahumada, asopao de chuleta ahumada dominicano, dominican asopao de chuleta

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 447kcal

Author Clara Gonzalez

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.

Some people prefer their asopao on the soupier side, some prefer it thicker. The latter is what I show in the pictures.