Soups & Stewsgimmesomeoven4.6
Carnitas Caldo (Carnitas Soup)
An amazing carnitas caldo (carnitas soup), inspired by Rick Bayless’ XOXO restaurant in Chicago.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
📝 Preparation Steps
1
To Make The Caldo (Soup):
2
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.
large white onion (peeled and diced)1chayote (skin and core removed, then sliced into matchsticks)1garlic (thinly sliced)8 cloveschicken broth8 cups
3
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.
salt and pepperavocados (diced)2fresh cilantro (chopped)1 cup
4
To Make The Potato Dumplings:
5
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.
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