Ingredients
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
1cupmashed potatoes
½cupmasa harina
1egg
¼tspsalt
Preparation
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 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.
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.
Top each bowl with a large handful of baby arugula. Serve with lime wedges for garnish.
Combine all ingredients in a bowl and stir together until blended. Use hands to knead the mixture a few times until smooth.
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.
Repeat with the remaining dough to make dumplings. Cover and refrigerate until ready to use.
