Carnitas Caldo

Carnitas Caldo

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Recipe by Course: SoupsCuisine: MexicanDifficulty: Medium


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An amazing carnitas caldo (carnitas soup), inspired by Rick Bayless’ XOXO restaurant in Chicago.


  • 1 Tbsp Olive 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

  • 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

  • Potato-Masa Dumplings
  • 1 Cup Mashed Potatoes

  • 1/2 Cup Masa Harina

  • 1 Egg

  • 1/4 Tsp Salt


  • Potato Dumplings
  • Combine 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.
  • 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.

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