Carnitas Caldo Written by ryannimilwich on March 11, 2020 in Soups Jump to RecipePrint Recipe Print Carnitas Caldo 0 from 0 votes Recipe by https://www.gimmesomeoven.com/ Course: SoupsCuisine: MexicanDifficulty: Medium Servings6-8servingsPrep time10minutesCooking time40minutesTotal time50minutes An amazing carnitas caldo (carnitas soup), inspired by Rick Bayless’ XOXO restaurant in Chicago. Ingredients 1 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 Salt Directions Potato 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.