Pork Caldo

Pork Caldo {Caldo De Puerco} 1 1/2 - tablespoon olive oil, separated 2 - lbs pork Carnitas meat, cut into pieces salt and pepper, to taste Fiesta pinto bean seasoning, to taste 4 - cups water 1 - cube caldo de tomate (tomato boullion) 2 - cloves garlic, minced 2 - bay leaves 1 -ear fresh corn, husked and cut into thirds 1/4 - of large onion, sliced 2 - tomatoes, diced 1/4 - cup cilantro leaves + more for garnish 32 - ounces beef, chicken or vegetable broth 1 - whole jalapeno 1 - 2 carrots, peeled and sliced into chunks 1/4 - head of cabbage, cored and cut into wedges 2 - 4 small red potatoes, quartered 1 - 2 zucchini squash, cut into chunks 1 - chayote squash, cut into pieces 1 - lime, cut into wedges Heat olive oil in a large stock pot or dutch oven, over medium-high heat. Add the carnitas meat and season with salt and pepper and Fiesta seasoning. Cook and stir until brown on all sides. Add the water, garlic, bay leaves and tomato boullion. Bring the mixture to a boil, reduce heat to low and simmer meat for 1-hour with the lid ajar. Skim off any foam. Add the corn and cook for 15 minutes. In a small skillet over medium heat, add the remaining 1/2 tablespoon oil. Add the sliced onion, tomatoes and 1/4 up cilantro leaves. Saute the mixture for 2 -3 minutes. Add the onion- tomato mixture into the soup. Season with additional salt and pepper, add broth and whole jalapeno. Add the carrots and cook for 15 minutes with the lid ajar. Add the cabbage and potatoes and cook 15 minutes (lid ajar). Lastly add the zucchini and chayote squash and cook an additional 10-15 minutes. Test all the veggies, taste the broth and season with additional salt and pepper if needed. Remove bay leaves before serving. Ladle soup into bowls, serve with with lime wedges, additional cilantro and warm tortillas. Servings 4-6