Holiday Recipe: Traditional Puerto Rican “Sopón”

One of my favorite holiday traditions is the classic sopón that we serve at the end of parties. First, because it’s a delicious way to use leftover ingredients. Dough from traditional pasteles (or leftover pasteles), root vegetables, ground casabe (our indigenous cassava flatbread)... all could add depth and flavor to a traditional sopón. We used to keep the door of our house open for holiday parties, and people would come and go throughout the afternoon. So my Mom would prepare lots of snacks and, as nighttime approached, she would start to make the great sopón that everyone had anxiously waited for!

Sopón can liven leftovers.

The great thing about sopón is that, as it is being made, everyone puts a spoon in to try it and suggest ingredients. Our house used to be filled with some of the greatest smells I’ve ever enjoyed! When it was time to grate bananas or plantains to make the bollitas de plátano (boiled rolled plantain), which would inevitably go in the sopón, we all knew that it would be ready soon. Puerto Rican holidays are full of traditional smells and flavors, and each family shares them in a unique way. I have tried thousands of sopones, and I say this because it’s a recipe that can change each year - depending on the harvest, what guests bring, and who is making it.

Here’s my family’s version - which I hope you will enjoy with yours!

New Year’s Eve Sopón

Ingredients

Sopón:

Any plantains that you don’t use for your bollitas can go in your sopón.

• 1 tbsp oil or ghee with annatto

• 1 medium onion, chopped 

• 2 garlic cloves, chopped

• 4 ajíes dulces (a type of sweet pepper)  

• 1 red bell pepper

• 1 cubanelle pepper 

• 4 orégano brujo (Mexican mint) leaves  

• 2 bunches cilantro

• 1 bunch culantro

• 3-4 bunches green onions

• 2 inch piece ginger, peeled and grated

• Salt to taste

• 1/2 lb. pumpkin or squash, chopped

• ½ lb. cassava, peeled and chopped

• 2-3 tbsp tomato paste

• 3 cups fresh or canned pigeon peas (you can drain or use the water)

Bollitas de plátano:

• 2 peeled green plantains, or 3 green bananas

• Salt

Process

Sopón:

1. Heat the oil in a large stock pot, and simmer the onions and garlic until bright and lightly caramelized. 

2. Add the ajíes, peppers, herbs, ginger, and green onions, and simmer for 10 minutes on medium heat until caramelized. If it gets too dry, add some water or vegetable broth. 

3. Add the pumpkin, cassava and pigeon peas, and cover with water or vegetable broth (cover generously, to make room for the bollitas).  

4. Let boil softly for 20 minutes, taste, and adjust seasoning to taste.  

5. Add the bollitas and cook for another 10 minutes. Serve immediately. 

Bollitas de plátano:

1. Grate the plantains finely and season with a bit of salt. 

2. Roll into balls and make sure to press tightly. Add to the sopón once it is boiling softly (8-10 minutes). Make sure to add them only after the sopón is ready and boiling.

Don’t forget to add avocado, hot sauce and lime when serving. ¡Buen provecho!

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