Carnitas Soup with Potatoes, Cilantro & Lime.

Servings 6


  • 2 cups of carnitas shredded
  • 6 cups of chicken broth
  • 2 cups of water
  • 8 medium Yukon gold potatoes cubed
  • 1 16 oz jar of salsa verde
  • 1 tsp of ground cumin
  • 1/4 tsp of coriander
  • salt & pepper to taste
  • 1/4 cup of chopped cilantro plus more for garnish
  • juice of 1/2 lime


To make soup:

  1. In a soup pot, heat the chicken stock, water and Salsa Verde until it comes to a boil. 
  2. Add the potatoes, cumin, coriander, cilantro, salt, pepper and carnitas.

  3.  Bring back up to a boil and then lower the heat to a simmer and cover. 
  4. Cook until the potatoes are tender. (20 to 30 minutes or more) 
  5. Finish it off with the juice of 1/2 lime and a sprinkling of freshly chopped cilantro.

To serve:

  1. Ladle in a bowl and top it with fresh arugula, sliced avocados and cilantro.