Asopao de Gandules with Plaintain Balls

There is nothing more comforting than a delicious bowl of asopao de gandules and now, we’ve made it even better… with plantain balls! Fortified with super foods from Cooking with my Doctor products, this traditional Puertorrican plate is ideal for a cozy afternoon meal filled with flavor and nutrition.


10 Minutes

4 Serves


Ingredients  for plaintain balls:

1 green plaintain

1 teaspoon of Garlic Paste CWMD

1 teaspoon of Sazón CWMD  

Ingredients for Asopao de Gandules:

2 cup of cooked gandules (or pigeon peas)

1/2 cup of Sofrito CWMD

1 tablespoon of tomato paste

2 teaspoons of Garlic Paste CWMD

1/4 cup of smoked cooking ham

2 tablespoons of capers

1 tablespoon of recao and cilantro, finely cut

1 tablespoon of olive oil

3 teaspoons Adobo CWMD

3 cups of chicken broth


  1. In a hot saucepan, sauté the garlic and tomato paste in olive oil.
  2. Add the rest of the ingredients except the cilantro and recao.
  3. Raise the temperature until it starts to boil.
  4. With a grater, using the wide holes, grate the plaintain and add garlic and Adobo. Form the mixture into balls, carefully add them to the broth and cook over medium heat for about 20 minutes.