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

Ingredients

• 450 g (1 pound)smoked pork chops, chopped, bones reserved
• 37.5 ml (2½ tablespoons)oil for frying
• ¼ teaspoonfreshly cracked or ground black pepper
• 3 clovesgarlic
• 1cubanelle pepper, or bell pepper, chopped
• 60 ml (¼ cup)capers (optional)
• 12pitted green olives (optional)
• ¼ teaspoondried ground oregano
• 1 largecarrot, diced (optional)
• 60 ml (¼ cup)peas (petit pois, optional)
• 450 g (1 pound)auyama (kabocha squash), diced (optional)
• 240 ml (1 cup)tomato sauce
• 3 teaspoonssalt, plus more if needed
• 2 litres (2 quarts)water
• 2 cupsrice
• 2 tablespoonschopped coriander or parsley

Instructions

1. 1

   Brown the pork

   Heat half the oil in an aluminium or cast-iron pot of at least 5 litres over a medium-high heat. Add the chopped pork and reserved bones, and cook, stirring, until browned. Pour off excess fat if needed.

2. 2

   Cook the vegetables

   Add the pepper, garlic, cubanelle pepper, capers, olives, oregano, carrot, peas and auyama. Stir to combine and cook, stirring frequently, for 5 minutes. Add the tomato sauce and salt, then stir again.

3. 3

   Simmer the rice

   Pour in 2 litres of water and bring to the boil over a medium-low heat. Stir in the rice once the liquid boils, then simmer, stirring often so the rice does not stick to the bottom of the pot. Cook until the rice has doubled in size, the grains have opened and the soup has reduced to your preferred consistency. Taste and add salt if needed, then remove and discard the bones. Stir in the coriander and take the pot off the heat.

4. 4

   Serve hot

   Serve the soup hot.

What is asopao de chuleta?

Asopao is a soupy rice dish associated with Caribbean cooking, including the Dominican Republic and Puerto Rico. This version gets its savoury depth from smoked pork chops, with rice simmered directly in the seasoned broth.

The combination of tomato sauce, herbs and vegetables makes a filling one-pot meal. Auyama, peas, carrot, capers and olives are optional, so the pot can be adapted to what you have.

Nutrition and macros by portion

The nutrition label shows one serving as written: 447 calories, 23g protein, 62g carbs, 12g fat.

The rice supplies most of the carbohydrates, while the smoked pork chops contribute much of the protein and some of the fat. For a balanced plate, serve a bowl with a simple salad or another fresh vegetable side.

Build flavour with smoked pork

Brown the pork: Start by heating half the oil and browning the chopped chops with their bones. This gives the soup a more developed savoury base; drain away excess fat if the pot looks greasy.

Keep the bones: They simmer with the rice and vegetables, contributing flavour to the broth. Remove and discard them before serving.

The vegetable and seasoning base

Cook evenly: Add the pepper, garlic, seasonings and optional vegetables together, then stir frequently for 5 minutes. This briefly cooks the ingredients before the liquid goes in.

Season thoughtfully: Smoked pork, olives and capers can all bring saltiness. The recipe adds salt before simmering, but taste at the end before adding more.

Get the rice texture right

Stir often: Rice can settle and catch on the bottom of the pot, so stir regularly while it simmers. Keep the heat gentle enough for a steady simmer rather than a vigorous boil.

Watch the broth: The soup is ready when the grains have opened and doubled in size, and the liquid has reduced to the consistency you like. It thickens as the rice cooks, so use the visible texture rather than a fixed time.

Choosing the optional vegetables

Auyama: Kabocha squash adds a soft, substantial element as it cooks in the broth. Dice it so the pieces cook alongside the rice.

Carrot and peas: These add colour and a little sweetness, but the soup can be made without them. Capers and olives are also optional; include them for a briny note.

Serving the soup

Serve as soon as it is ready, while the broth is hot and the rice is tender. Chopped coriander or parsley stirred in at the end gives the pot a fresh finish.

Because the soup is substantial, it works well on its own or with a simple side salad. Keep any extra sides light so they do not compete with the rice and pork.

Recipe notes & tips

• Use a pot with at least 5 litres of capacity so the soup has room to simmer.
• Stir frequently once the rice is in the pot to help prevent sticking.
• Keep the pork bones in during simmering, then remove them before serving.
• Taste before adding extra salt, especially if using olives and capers.
• Stop cooking when the broth reaches the consistency you prefer, as the rice continues to absorb liquid.

Variations

• Use bell pepper: Swap in chopped bell pepper if cubanelle pepper is unavailable.
• Skip the briny additions: Leave out the capers and olives for a milder broth.
• Add the optional vegetables: Include carrot, peas and auyama for a more vegetable-filled soup.
• Choose the herb: Use chopped parsley in place of coriander.
• Adjust the consistency: Simmer until the broth is as thick or soupy as you like.

Common mistakes to avoid

• Skipping the browning: Brown the pork first to build flavour in the pot.
• Leaving the rice unstirred: Stir often during simmering so it is less likely to stick.
• Boiling too vigorously: Keep the soup at a gentle simmer while the rice cooks.
• Adding too much salt: Taste the broth at the end before seasoning further.
• Cooking to a fixed time: Use the opened rice grains and preferred broth consistency as your cues.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan, stirring and adding a splash of water if the rice has thickened the soup too much.

Frequently asked questions