Carne de Cerdo Sopes is a flavorful and satisfying Mexican dish that features tender cubes of pork shoulder cooked in a savory and aromatic sauce. The pork is marinated in a mixture of spices, herbs, and seasonings, then braised until tender. Sopes, which are thick cornmeal patties, serve as the base for the dish. The sopes are lightly browned and filled with the succulent pork, creating a delicious combination of flavors and textures. Topped with various toppings like refried beans, lettuce, tomatoes, cheese, guacamole, and sour cream, Carne de Cerdo Sopes offer a delightful and hearty culinary experience.

Carne de Cerdo Sopes is deeply rooted in Mexican culinary traditions, particularly in the regional cuisine of Central and Southern Mexico. Sopes are a popular dish in Mexican cuisine, often enjoyed as street food or as a main course in family gatherings and celebrations.

The combination of tender pork and sopes showcases the use of traditional cooking techniques and locally available ingredients. The marinade for the pork typically includes a blend of chili powder, vinegar, herbs, and spices, which infuse the meat with robust flavors. The slow braising process allows the pork to become tender and juicy, making it a perfect filling for the sopes.

Carne de Cerdo Sopes is a beloved dish that reflects the richness and diversity of Mexican cuisine. It has become a favorite among those who appreciate the bold flavors and comforting nature of traditional Mexican dishes.

PREP: 25 MIN. + MARINATING

COOK: 2 HOURS

MAKES: 12 SERVINGS

INGREDIENTS

• 3 cups chicken broth, divided
• ¾ 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 ¾-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

FOR SOPES:

• 3 cups masa harina
• ½ teaspoon salt
• 2 cups water
• 3 tablespoons canola oil

OPTIONAL TOPPINGS:

• Hot refried beans
• Shredded lettuce
• Chopped tomatoes
• Shredded cheddar cheese
• Guacamole
• Sour cream

INSTRUCTIONS

1. In a large resealable plastic bag, combine 1 cup of broth, chili powder, red wine vinegar, chopped cilantro, honey, ground cumin, dried oregano, salt, and ground cinnamon. Add the pork cubes to the bag, seal, and turn to coat. Refrigerate for 4 hours or overnight.
2. In an ovenproof dutch oven, brown the marinated pork in 4 tablespoons of canola oil in batches. Remove the pork and keep warm. In the same pan, sauté the chopped onions in the remaining oil until tender. Add the minced garlic and cook for an additional 2 minutes.
3. Return the browned pork to the pan. Add the remaining chicken broth and the diced tomatoes with green chilies. Bring to a boil. Cover the dutch oven and bake at 350°f (175°c) for 1½ to 1¾ hours or until the pork is tender. Remove the meat to a large bowl using a slotted spoon. Skim the fat from the cooking liquid. Bring the liquid to a boil over highheat and cook until slightly thickened and reduced to about 2 cups, stirring occasionally. Return the pork to the pan, set aside, and keep warm.
4. In a large bowl, combine the masa harina and salt for the sopes. Stir in the water until a smooth dough forms. Divide the dough into 12 portions, about ¼ cup each. Roll each portion into a ball and flatten it into a 4-inch patty. Cover the patties with plastic wrap.
5. Heat a large ungreased skillet over medium heat. Cook the sopes in batches for 1 minute on each side or until lightly browned. Remove the sopes from the pan and immediately pinch the edges to form a ½-inch rim. Set aside.
6. To serve, in the same skillet, cook the 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 the cooked sopes on paper towels. Using a slotted spoon, place the pork on the sopes. Serve the carne de cerdo sopes with toppings of your choice, such as hot refried beans, shredded lettuce, chopped tomatoes, shredded cheddar cheese, guacamole, and sour cream.
7. Enjoy the flavors and textures of Carne de Cerdo Sopes, a delightful Mexican dish that combines tender pork with crispy sopes and a variety of delicious toppings!