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

Name: Asopao de Chuleta Recipe (Rice and Smoked Pork Chops Soup)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 pound smoked pork chops; 2 ½ tablespoon oil for frying; ¼ teaspoons pepper (freshly-cracked, or ground); 3 cloves garlic; 1 cubanela (cubanelle pepper); ¼ cup capers; 1 dozen pitted green olives; ¼ teaspoon oregano (dry, ground); 1 large carrot; ¼ cup of peas; 1 pound auyama (kabocha squash); 1 cup tomato sauce; 3 teaspoons salt; 2 cups rice; 2 tablespoon chopped cilantro

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
447 kcal
Course
Lunch, Dinner
Cuisine
South American, Dominican

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

Oriana Walker

Report

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.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

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 to Shopping List

Instructions

1. Browning chuleta

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.

Nutrition Information

Show Details

Calories 447kcal (22%) Carbohydrates 62g (21%) Protein 23g (46%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 51mg (17%) Sodium 1632mg (68%) Potassium 847mg (24%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 3053IU (61%) Vitamin C 32mg (36%) Calcium 64mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 447 kcal

% Daily Value*

Calories	447kcal	22%
Carbohydrates	62g	21%
Protein	23g	46%
Fat	12g	18%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	51mg	17%
Sodium	1632mg	68%
Potassium	847mg	18%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	3053IU	61%
Vitamin C	32mg	36%
Calcium	64mg	6%
Iron	2mg	11%