Carnitas Caldo (Carnitas Soup)
- Yield 6
- Prep 10 minutes
- Cook 40 minutes
- Total 50 minutes
Carnitas Caldo (Carnitas Soup) is a soup recipe on Avoteb. The yield on the card is 6. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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
Method
Warm oil in a large stockpot over medium a hot burner. Tip in the white onion and chayote, and saute for 5 minutes until cooked and the onion is translucent. Tip in garlic and cook for an additional 1-2 minutes until fragrant. Tip in the chicken broth, carnitas, and serrano peppers (add one at a time to test out the level of heat) and bring to a boil. Lower heat to medium-low, cover and let it bubble gently for at least 30 minutes.
Salt 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. Plate with lime wedges for finish.
Mix all ingredients in a bowl and stir together until blended. Take 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. Take a knife to slice the tube into small coins, about 1/8-inch wide. Repeat with remaining dough to make dumplings. Lid and refrigerate until ready to use.
