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Carne Adovada Sopes

I call this "dude food," as my husband and son would eat this weekly. The tender pork is great. —Johnna Johnson, Scottsdale, Arizona
  • 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 chiles, 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


  • In a large shallow dish, combine 1 cup broth, chili powder, vinegar, cilantro, honey and seasonings. Add the pork; turn to coat. Refrigerate for 4 hours or overnight.
  • 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.
  • Return pork to pan; add remaining broth and tomatoes. Bring to a boil. Cover and bake at 350° until meat is tender, 1-1/2 to 1-3/4 hours. 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.
  • 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.
  • Heat a large ungreased skillet over medium heat until hot. Cook sopes in batches until lightly browned, about 1 minute on each side. Remove from pan. Immediately pinch edges to form a 1/2-in. rim; set aside.
  • To serve, in same skillet, cook sopes in hot oil in batches over medium-high heat until golden brown and slightly crisp, 15-30 seconds on each side. Drain on paper towels. Using a slotted spoon, place pork on sopes; serve with toppings of your choice.

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