Carnitas Caldo Written by ryannimilwich on March 11, 2020 in Soups Jump to RecipePrint Recipe Print Carnitas Caldo0 from 0 votesRecipe by https://www.gimmesomeoven.com/Course: SoupsCuisine: MexicanDifficulty: MediumServings6-8servingsPrep time10minutesCooking time40minutesTotal time50minutesAn amazing carnitas caldo (carnitas soup), inspired by Rick Bayless’ XOXO restaurant in Chicago. Ingredients1 Tbsp Olive Oil1 Large White Onion, peeled and diced1 Chayote, skin and core removed, then sliced into matchsticks8 Cloves Garlic, thinly sliced8 Cups Chicken Broth5-6 Cups Cooked Pork Carnitas1-3 Roasted Serrano Peppers Salt and Pepper2 Cups Potato-masa Dumplings2 Avocados, diced1 Cup Fresh Cilantro, chopped6-8 Cups Fresh Baby Arugula Lime Wedges for GarnishPotato-Masa Dumplings1 Cup Mashed Potatoes1/2 Cup Masa Harina1 Egg1/4 Tsp SaltDirectionsPotato DumplingsCombine all 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. SoupHeat 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.