How To Make: Asopao de Longaniza y Chuleta / Dominican Style Gumbo #SoupSaturdays

longaniza

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat content while maintaining flavor.

pork chops

🥗Healthier: turkey cutlets

💰Cheaper: pork loin

Turkey cutlets are leaner while pork loin is more affordable.

Cut longanisa into one-inch pieces and add to a hot pan on medium-high heat without oil to brown.

Once browned, drain the oil from the pan and set it aside.

Wash and clean pork chops, then cut most of the meat off the bone, adding the bones to the broth for flavor.

Cut the pork chops into small cubes.

Add red bell pepper, green bell pepper, and red onion to the pork chops.

Add two heaping tablespoons of sofrito and a couple of seasoning packets from the Accent brand, mixing everything well.

In a large pot on medium-high heat, add two tablespoons of cooking oil and two chicken bouillon cubes from the Maggie brand, stirring until dissolved.

Add the pork chops to the pot and mix well, then add the reserved longanisa and cover the pot for 10 minutes.

After 10 minutes, stir the mixture and add 1 cup of washed rice, ensuring it is fully coated in the mixture.

Cover the rice with water, adding a total of 4 cups (2 cups initially, then 2 more), and mix well before covering the pot and lowering the flame to low for 30 minutes.

After 30 minutes, stir the rice and add 3 more cups of water, totaling 7 cups of water.

Taste the broth and add an extra chicken bouillon cube if needed, mixing well and covering for another 5 minutes on low heat.

After 45 minutes of cooking, check the thickness and adjust with more water if a soupier consistency is desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary