Carnitas Caldo (Soup)


1 Tbsp. olive or vegetable oil
1 large white onion, peeled and diced
1 chayote, skin and core removed, then sliced into matchsticks
8 cloves garlic, thinly sliced
8 cups chicken broth
5-6 cups cooked pork carnitas
1-3 roasted serrano peppers (add to taste, instructions below)
salt and pepper
2 cups potato-masa dumplings
2 avocados, diced
1 cup fresh cilantro, chopped
6-8 cups fresh baby arugula
lime wedges for garnish

1 cup mashed potatoes
1/2 cup masa harina
1 egg
1/4 tsp. salt

Preparation (Dumplings)

Combine last 4 ingredients in a bowl and stir together until blended. Use your hands to knead the mixture a few times until smooth. Then pinch off about 1/4 cup of the mixture and roll it into a long tube about 1/2-inch wide in diameter. Use a knife to slice the tube into small coins, about 1/8-inch wide. Repeat with remaining dough to make dumplings. Cover and refrigerate until ready to use.

Preparation (Soup)

Heat oil in a large stockpot over medium high heat. Add the white onion and chayote, and saute for 5 minutes until cooked and the onion is translucent. Add garlic and cook for an additional 1-2 minutes until fragrant. Add the chicken broth, carnitas, and serrano peppers (add one at a time to test out the level of heat) and bring to a boil. Reduce heat to medium-low, cover and simmer for at least 30 minutes.

Season generously with salt and pepper. Then ladle the soup into serving bowls, filling them about half full. Then add in a small handful of potato dumplings, avocados and fresh cilantro to each bowl. Then top each with a large handful of baby arugula. Serve with lime wedges for garnish.

Recipe from Gimme Some Oven, after XOCO


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