Recipe(tried): After Midnight Sopon

AFTER MIDNIGHT SOPON
This sopon is different for each cook, and will depend on the available ingredients. It is delightful and hearty.

5 cups of chicken broth
1/4 lb smoked ham with the bone
1/2 cup chopped cilantrillo
2 green cooking pimientos chopped
2 tb olive oil with achiote or bijol ( for color )
1/4 cup Sofrito
2 tb tomato Sauce
1/4 tsp garlic powder or 2 crushed garlic cloves
Ground pepper to taste
1 green plaintain, finely sliced
1 potato, peeled and cubed
1 can of sausages, drained and sliced
1 can of drained garbanzos
1 cup of cooked white rice
1/2 lb sliced cabbage

Combine in a big pot the stock or water, the smoked ham with the bone in, the cilantrillo and green peppers. Cook, covered in Low heat for 30 minutes. In a skillet, heat the Achiote Oil, the Sofrito, tomato sauce, crushed garlics, ground pepper and cook for 3 minutes. add to the stock. Add the green plaintain, potato, garbanzos, sliced sweet sausages, cooked rice and cabbage.. Cook in high, and taste the seasonings until it boils. Lower the heat and cook, covered until it thickens to taste. Will tabe approximately 35 minutes to be ready, in total. You can add 1 tbsp of Parmesano, grated, and mix, before serving. The tostones are a must.