Carnitas Caldo (Carnitas Soup)

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  Olive oil(15g)
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  Yellow Onion
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  Chayote
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  Garlic(480g)
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  Low Sodium Chicken Broth(1920g)
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  Pork Carnitas(1440g)
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  Serrano Pepper
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  salt and pepper
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  Potato-Masa Dumplings, Prepared(480g)
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  Avocado
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  Cilantro, Fresh(240g)
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  Arugula(1920g)
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  lime wedges for garnish.
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  Potato, White, Boiled, No Skin(240g)
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  Masa Harina, Corn Flour, Dry(120g)
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  Egg, Whole, Large(50g)
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  1/4 tsp. salt

Instructions

1. 1Combine the masa harina with water and knead by hand until smooth, then pinch off portions and roll into tubes about 1/2-inch wide; slice into 1/8-inch coins to form dumplings, then cover and refrigerate until ready to use.
2. 2Heat the olive oil in a large stockpot over medium-high heat for 1 minute until shimmering.
3. 3Add the diced onion and chayote to the pot and sauté for 5 minutes over medium-high heat, stirring occasionally, until the onion turns translucent and the chayote begins to soften.
4. 4Add the fresh garlic to the pot and cook for 1–2 minutes over medium-high heat, stirring constantly, until fragrant.
5. 5Pour in the low sodium chicken broth, add the pork carnitas and serrano peppers (adding one at a time to test heat level), and bring to a boil over medium-high heat for 2–3 minutes; then reduce heat to medium-low, cover, and simmer for 30 minutes until flavors meld and the white potatoes are tender.
6. 6Season the soup generously with salt and pepper, then divide the hot broth evenly into 6 bowls, filling each about halfway.
7. 7Add a small handful of the potato-masa dumplings, sliced avocado, and fresh cilantro to each bowl, then top with a large handful of fresh arugula and serve immediately with lime wedges on the side.