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Oct 12, 2021

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.


  • 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


  • 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
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