Carnitas Caldo (Carnitas Soup) Recipe

Carnitas Caldo (Carnitas Soup) Recipe

How To Make Carnitas Caldo (Carnitas Soup)

This carnitas soup is a Mexican-inspired dish with perfectly spiced carnitas pork, hearty potato dumplings, and a medley of various herbs and seasonings.

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes

Serves:

Ingredients

For Soup:

  • 1tbspolive oil,or vegetable oil
  • 1large white onion,peeled and diced
  • 1chayote,skin and core removed, then sliced into matchsticks
  • 8clovesgarlic,thinly sliced
  • 8cupschicken broth
  • 6cupscooked pork carnitas
  • 3roasted serrano peppers,add to taste
  • salt and pepper
  • 2cupspotato-masa dumplings
  • 2avocados,diced
  • 1cupfresh cilantro,chopped
  • 8cupsfresh baby arugula
  • lime wedges,for garnish

For Potato-Masa Dumplings:

  • 1cupmashed potatoes
  • ½cupmasa harina
  • 1egg
  • ¼tspsalt

Instructions

Caldo (Soup):

  1. 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.

  2. Add garlic and cook for an additional 1 to 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.

  3. Reduce heat to medium-low, cover and simmer for at least 30 minutes.

  4. 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.

  5. Top each bowl with a large handful of baby arugula. Serve with lime wedges for garnish.

TO MAKE THE POTATO DUMPLINGS:

  1. Combine all ingredients in a bowl and stir together until blended. Use hands to knead the mixture a few times until smooth.

  2. Pinch off about ¼ cup of the mixture and roll it into a long tube about ½-inch wide in diameter. Use a knife to slice the tube into small coins, about ⅛-inch wide.

  3. Repeat with the remaining dough to make dumplings. Cover and refrigerate until ready to use.

Nutrition

  • Calories: 662.83kcal
  • Fat: 35.37g
  • Saturated Fat: 9.23g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 18.33g
  • Polyunsaturated Fat: 4.90g
  • Carbohydrates: 47.05g
  • Fiber: 8.91g
  • Sugar: 8.26g
  • Protein: 40.86g
  • Cholesterol: 121.31mg
  • Sodium: 1672.52mg
  • Calcium: 120.35mg
  • Potassium: 1690.38mg
  • Iron: 4.27mg
  • Vitamin A: 62.19µg
  • Vitamin C: 29.56mg
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