Puerto Rican Asopao de Gandules
Stephanie Correa
We are in need of a delicious, comforting and warm asopao! Enter Chef Mia Castro with her Abuela's family recipe to answer our needs! When you recreate this recipe, tag us on Instagram @ctown.supermarkets.
Ingredients:
- 2 medium green plantains; peeled and cut into chunks
- 2 teaspoons adobo seasoning (or salt)
- 4 tablespoons olive oil
- 1 cup ham steak (optional), largely diced
- 3/4 cup sofrito
- 1 can pigeon peas; drained
- 1 tomato; diced
- 3 green olives
- 2 quarts water
- 1 "cubito" (Knoor chicken bouillon cube)
- 1/2 cup medium grain rice
- 1 avocado
- 2-4 tablespoons cilantro; chopped
Directions:
- In a blender or food processor (or box grater), blend plantains with adobo, forming masa for dumplings; set aside
- In a large pot at medium heat, sauté ham in olive oil until golden
- Add sofrito and pigeon peas. Cook & stir until moisture evaporates
- Add tomatoes and olives. Cook & stir until moisture evaporates
- Add water, cubito, and rice. Bring to a boil, then reduce to a low simmer.
- Add teaspoon-sized balls of masa into brothand stir gently while cooking (at low heat) for 15-20 minutes or until rice is fully cooked and soup has thickened
- Adjust seasoning with salt
- Serve. Garnish with fresh cilantro and a “rajita” de #aguacate