Carnitas Caldo (Carnitas Soup) Recipe

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.