Carnitas Caldo (Carnitas Soup)

December 6, 2012 by Ali

I mentioned on Instagram¬†recently that my family is unashamedly obsessed with Mexican food. We love it local, we love it authentic, we love it good, and we love it OFTEN. So of course, even while we were in Chicago celebrating Thanksgiving for a few days, we had to get our Mexi fix. So we ended up trying XOCO, one of Rick Bayless‘ restaurants. The line on Black Friday was practically out the door, but we were freezing and once I saw the long menu of caldos (soups), I was hooked. I had a minor crisis trying to decide what to order (they literally ALL looked amazing!), but I read that the XOCO carnitas caldo was the most popular soup. So I had to try it. Let’s just say that my family was a little stunned when I finished¬†the entire bowl. It was massive. But holy cow – I had to. This soup was insane. Based on the most yummy spicy broth, this soup had everything from tender carnitas, to yummy avocado, these amazing little potato-masa dumplings, amassive bunch of fresh cilantro and arugula on top, and all garnished with lots of lime. Without a doubt, one of the best soups I’ve had in my life. (And I don’t say that lightly.) So of course, I had to come home and try to recreate it. I would never presume to top (or match) a Rick Bayless recipe, since the guy is a Mexican food genius. But I have to say that this recipe turned out pretty awesome. I even succeeded with the little potato-masa dumplings! (Although you could easily just use diced potatoes.) ;) It definitely took a bit of time to prep when making the carnitas from scratch. But let me tell you, the final product is completely worth it. And it’s also one of those soups that tastes better and better each time you warm it up for leftovers.

What are some of your favorite Mexican soups? Has anyone been to XOCO?

Carnitas Caldo (Carnitas Soup)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6-8 Servings


    Soup 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 (**see note below**)
  • 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


To Make The Caldo (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.

**If you do not have time to make the slow cooker carnitas, here is a recipe from Rick Bayless for making slow-roasted pork carnitas in 2 hours.**

(c) 2013 Gimme Some Oven. All rights reserved.

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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29 thoughts on “Carnitas Caldo (Carnitas Soup)

  1. I’m so in love with this soup! Tempted to skip the dumplings, SO glad I didn’t – they add a really special flavor. I put mine in a side bowl, ladled some broth, microwaved 1 min, then added to the individual serving bowls. Worked beautifully. Thank You, thank you. Keeper!

    - Tina D.

  2. Hi! I tried steaming the dumplings and they ended up just falling apart in the caldo. It was still delicious, but texture was a bit off. Are we supposed to just throw in the coins without steaming them first? Does this cook the egg in them completely?

    - Dani

  3. When you say “mashed potatoes” as an ingredient, do you mean simply cooked potatoes that have been mashed, or do you mean actual mashed potatoes made with milk and butter?

    - Bridget

  4. OH MY! LOVE this! Thanks for the recipe. I have only been to XOCO once (been to Frontera Grill several times), but had this soup and absolutely loved it. So excited to make it sometime soon now! :)

    - Beth D.

  5. sounds like a delicious use of our leftover carnitas (tacos) – with the dumplings, do you cook them in water first? or dump them into the broth and cook first? (raw egg) – how long do you cook them if they are quarter sized (quarter sized sphere) –
    thanks! yum!

    - molbiomom

    • I was wondering about precooking the dumplings, too. Anybody tried it?

      - Kelly

      • I have a similar recipe for another soup, where you drop the dumplings into the soup and let them boil for about a minute before serving. That’s what I’ll be doing with these.

        - Madeline

  6. Just returned home from a 6-day vacation in Chi-town. Husband and I discovered Xoco after reading reviews on Yelp. OMG!! We ended up eating there two nights, which gave me time to try to different dishes – the carnitas caldo being the second night. Holy cow (or pig… LOL)… I thought I had died and gone to heaven. I love soup anyway, but the flavors in this little gem are Amazing!!! In fact, my husband laughed because I talked about it for all the rest of our vacation and told him I was coming home to find the recipe, buy a cookbook, … find that recipe! Glad I stumbled on to your blog. :)

    - RobinLK

  7. I came back here to print this out. I am going to make it for Christmas eve dinner. We LOVE Mexican food too. I have been making Mexican food for Christmas eve for several years now – we have non traditional traditions. And I usually make my chicken tortilla soup recipe but I want to try this soup – it looks amazing. Chicken tortilla soup is my favorite Mexican soup – I always order it whenever we go out to any Mexican restaurant to see if its A. better than my recipe and B. if it is how I can figure out how to make my recipe just as good. ha ha. I can’t wait to make this!

    - Shanna@ pineapple and coconut

  8. Wow, this looks so heartwarming and full of meat, meat, and meat! I try to stay vegetarian when Jason isn’t home but let’s be real – I’m making this for him when he gets back and we’ll eat all the meat!

    - Chung-Ah | Damn Delicious

  9. I’m not a big Mexican food fan but this is so darn creative. Carnitas soup?! Your friends must be very, very happy to know you. :)

    - Erin @ Texanerin Baking

  10. Oh YUM! The only time I’ve had carnitas was with pizza but this sounds perfect for the season!

    - Rachel @ Baked by Rachel

  11. i’m thinking i need to make this until i get a chance to try xoco out!!

    - natalie@thesweetslife

  12. Oh wow..we are Mex food eaters too, especially food like this. How lucky were you to go to that restaurant!

    - Cathy @ Noble Pig

  13. Our entire house is sick and this soup is EXACTLY what I’m craving!!!!

    - Liz @ The Lemon Bowl

  14. This is exactly what I want to eat right now! So exactly my kind of soup. I live only a few hours from the Mexican boarder, so, as you can imagine, I am all about the Mexican food.

    - Jackie @ The Beeroness

  15. Ali,
    Silly question, but do the dumplings have to cook at all in the broth? Am thinking about making this for a cookie exchange party this weekend.



    - Kathy

  16. Chicken tortilla soup at Mi Ranchito! YUM!

    - Monica

  17. Oh my gosh–this looks and sounds so good. I love carnitas but have never thought to add it to soup. Love this recipe. Thanks for the inspiration!

    - Jean | Lemons & Anchovies

  18. this looks fabulous! i’m originally from san antonio and can never get enough great mexican food recipes and ideas. those dumplings sound so good, and the carnitas.. well, goes without saying. great recipe!!

    - little kitchie

  19. I’m obsessed with Rick Bayless! But I’m NOT obsessed with how he and his daughter act on camera. Ew.

    But now I’m going to obsess over this souuuuup omg.

    - Bev @ Bev Cooks

  20. This looks delicious! I’ve never been to XOCO, but I’ve heard great things. I love posole – I tried it for the first time while I was in Oaxaca and it was SO good.

    - Liz @ EatingPlaces

  21. This soup sounds bursting with flavour and so light and bright. I can’t wait to give this a try!

    - Kathryn

  22. This looks AMAZING! I love Rick Bayless. I’ve never eaten in one of his restaurants but I’ve got a few of his cookbooks and became a lifelong fan watching him on Top Chef. I just pinned the recipe and will definitely be making it this winter!

    - kelley {mountain mama cooks}