Show Subscription Form

Carne Adovada Sopes Recipe

Be the first to add a review
Publisher Photo
I call this "Dude Food" as my husband and son would eat this weekly. The tender shredded pork is great. —Johnna Johnson, Scottsdale, Arizona
TOTAL TIME: Prep: 25 min. + marinating Cook: 2 hours
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + marinating Cook: 2 hours
MAKES: 12 servings


  • 3 cups chicken broth, divided
  • 3/4 cup chili powder
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon honey
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 3/4-inch cubes
  • 5 tablespoons canola oil, divided
  • 2 large onions, chopped
  • 6 garlic cloves, minced
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • SOPES:
  • 3 cups masa harina
  • 1/2 teaspoon salt
  • 2 cups water
  • 3 tablespoons canola oil
  • Optional toppings: hot refried beans, shredded lettuce, chopped tomatoes, shredded cheddar cheese, guacamole and/or sour cream


  1. In a large resealable plastic bag, combine 1 cup broth, chili powder, vinegar, cilantro, honey and seasonings. Add the pork; seal bag and turn to coat. Refrigerate for 4 hours or overnight.
  2. In an ovenproof Dutch oven, brown pork in 4 tablespoons oil in batches. Remove and keep warm. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer.
  3. Return pork to pan; add remaining broth and tomatoes. Bring to a boil. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat is tender. With a slotted spoon, remove meat to a large bowl. Skim fat from cooking liquid. Bring to a boil over high heat; cook until slightly thickened and reduced to about 2 cups, stirring occasionally. Return meat to pan; set aside and keep warm.
  4. For sopes, in a large bowl, combine masa harina and salt; stir in water. Knead until smooth, adding additional water, 1 teaspoon at a time, if necessary. Divide into 12 portions, about 1/4 cup each. Roll each to form a ball; flatten to 4-in. patty. Cover with plastic wrap.
  5. Heat a large ungreased skillet over medium heat until hot. Cook sopes in batches for 1 minute on each side or until lightly browned. Remove from pan. Immediately pinch edges to form a 1/2-in. rim; set aside.
  6. To serve, in same skillet, cook sopes in hot oil in batches over medium-high heat for 15-30 seconds on each side or until golden brown and slightly crisp. Drain on paper towels. Using a slotted spoon, place pork on sopes; serve with toppings of your choice. Yield: 12 servings.
Originally published as Carne de Cerdo Sopes in Taste of Home Recipes Across America 2013, p331

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Carne Adovada Sopes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image