Carnitas Caldo (Carnitas Soup)

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.