Sopa Mojo Del Rey Recipe

Prepare aromatics

Peel the yellow onion and cut in half. Lightly crush the garlic cloves with the flat side of a knife (no need to finely chop).

In a large soup pot (at least 6 quarts), combine 10 cups water and 2 cups chicken stock. Add the halved onion, crushed garlic, bay leaves, dried oregano, ground cumin, 2 tsp salt, and 1 tsp black pepper.

Bring to a gentle boil over high heat, then reduce to a simmer and cook uncovered for 10 minutes to let the aromatics infuse the liquid.

While the broth simmers, peel the yuca: make a lengthwise slit through the tough brown skin and remove the fibrous inner layer with a knife. Rinse and cut into 1–1.5 inch chunks. Remove the central fibrous core if present.

Peel and cut the potatoes into 1-inch cubes, slice the carrots into 1/2-inch rounds, and prepare the plantain if using (peel and cut into 1-inch rounds).

After the broth has simmered for 10 minutes, carefully transfer chicken pieces (if using) into the pot. Simmer for 15 minutes to start cooking the chicken and infuse flavor.

Add the yuca chunks, potatoes, carrots, and plantain (if using) to the pot. Increase heat to bring the soup to a gentle boil, then reduce to a simmer. Cover partially and cook for 25–30 minutes, or until yuca is tender and forks easily through the chunks and potatoes are cooked through.

If using cooked ham or salted pork, add it in the last 10 minutes of cooking to heat through and release some saltiness into the broth.

If you added raw chicken thighs, remove them once cooked through (internal temperature 165°F / 74°C) after about 25–30 minutes. Let cool slightly, shred or chop the meat, discard bones and skin, and return the meat to the pot.

While the soup finishes, make the mojo: in a small bowl whisk together 1 tbs olive oil, 2 tbs fresh lime juice, 1 tbs white vinegar, 1 tsp ground cumin, 1 tsp smoked paprika (if using), 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp freshly ground black pepper until combined.

Taste and adjust acidity or salt as needed—mojo should be bright and slightly tangy; set aside at room temperature.

Once the yuca and vegetables are tender and the proteins are returned to the pot, turn off the heat. Remove and discard the onion halves and bay leaves.

Stir in chopped cilantro (reserve some leaves for garnish) and sliced scallions. Add 1 to 2 tablespoons of the prepared mojo directly into the soup and stir; taste the broth and add more mojo, lime juice, or salt as desired. The mojo will add a bright, citrusy finish.

Ladle the soup into bowls. Garnish with additional cilantro leaves, chopped scallions, a lime wedge, and a light sprinkle of crushed red pepper flakes if you want heat. Serve hot.