Creamy Puerto Rican Turkey and Pumpkin Asopao with Garlic Recao Tostones

Instructions

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   1. In a large caldero or heavy pot, heat 2 tablespoons olive oil over medium heat. Add the onion, cubanelle pepper, and half of the minced garlic. Cook for 4 minutes, stirring, until softened.

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   2. Add the ground turkey, Puerto Rican adobo seasoning, dried oregano, cumin, black pepper, and 1/2 teaspoon salt. Cook for 6 to 8 minutes, breaking up the turkey, until no longer pink and lightly browned.

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   3. Stir in the sofrito, tomato sauce, olives, capers, and bay leaf. Cook for 3 minutes so the sofrito concentrates and perfumes the mixture.

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   4. Add the diced pumpkin, rinsed rice, and chicken or turkey stock. Bring to a boil, reduce to medium-low heat, and cook for 20 to 25 minutes, stirring occasionally so the rice releases starch, until the pumpkin is tender and the rice is cooked.

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   5. Pour in the coconut milk and add half of the chopped recao. Cook 5 minutes more, stirring. If you want a looser asopao, add up to 1/2 cup water. Adjust with the remaining salt if needed and remove the bay leaf.

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   6. While the asopao finishes, peel the green plantains and cut them into thick rounds. Heat the vegetable oil for frying in a deep skillet to 325°F/163°C. Fry the plantain rounds for 4 to 5 minutes until tender but still pale. Drain them.

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   7. Flatten the fried rounds to form tostones. Toss them with the remaining 1 tablespoon olive oil, the garlic paste or mashed garlic, and the rest of the chopped recao.

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   8. Raise the oil temperature to 375°F/190°C. Fry the tostones a second time for 2 to 3 minutes until golden and crisp. Drain and season with a pinch of salt.

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   9. Turn off the heat for the asopao and add the lime juice. Stir well. Serve the creamy asopao hot with the garlic recao tostones on top or on the side.