Carnitas Soup

Carnitas Soup
Carnitas Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • .

  • Potato-Masa Dumplings Ingredients:

  • 1

    cup mashed potatoes

  • 1/2

    cup masa harina

  • 1

    egg

  • 1/4

    tsp. salt

Directions

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. To Make The 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.

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