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Stuffed Carne Adovada Sopapilla with Red Chile Sauce

Stuffed Carne Adovada Sopapilla with Red Chile Sauce is a Southwestern/New Mexican-style dish.
What it is:
Sopapilla: a fried pastry, usually puffed and airy
Stuffed: instead of being served plain, it’s filled
Carne Adovada: pork that’s been marinated and cooked in red chile sauce
Red Chile Sauce: a flavorful sauce made from red chiles, often earthy, mildly to quite spicy depending on the recipe
So the dish is:
A fried sopapilla pastry filled with tender red-chile pork, usually topped or smothered with more red chile sauce.
What it tastes like:
Savory
Rich
Slightly smoky or earthy from the chile
Crispy outside, soft inside
Sometimes served with cheese, beans, rice, lettuce, sour cream, or guacamole
It’s kind of like a puffy fried pocket stuffed with spicy stewed pork.
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Prep Time 35 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 50 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Servings 4 servings
Calories 827 kcal
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Ingredients
 
 

For the carne adovada

For the red chile sauce

For the sopapillas

Optional filling/serving extras

Instructions
 

Make the red chile sauce

  • Heat 2 tablespoons oil in a saucepan over medium heat.
  • Whisk in the flour and cook for 1 minute.
  • Stir in chili powder, garlic powder, onion powder, cumin, and oregano.
  • Slowly whisk in chicken broth until smooth.
  • Add tomato paste, vinegar, and salt.
  • Simmer 10 to 15 minutes, stirring occasionally, until slightly thickened.

Cook the carne adovada

  • Heat 2 tablespoons oil in a Dutch oven or deep skillet over medium-high heat.
  • Brown the pork in batches. Remove and set aside.
  • Add onion and cook 3 to 4 minutes until softened.
  • Stir in garlic and cook 30 seconds.
  • Return pork to the pot.
  • Add 1 1/2 cups of the red chile sauce, salt, pepper, oregano, and cumin.
  • Reduce heat to low, cover, and simmer 1 1/2 to 2 hours, until pork is very tender. Stir occasionally. Add a splash of water if needed.
  • Shred or chop the pork slightly if desired.

Make the sopapilla dough

  • In a large bowl, whisk together flour, baking powder, and salt.
  • Cut in shortening until the mixture looks crumbly.
  • Stir in warm water until a dough forms.
  • Knead 2 to 3 minutes until smooth.
  • Cover and let rest 20 minutes.

Fry the sopapillas

  • Heat 2 inches of oil in a deep skillet or pot to 375°F.
  • Divide dough into 8 equal pieces.
  • Roll each into a 6-inch circle or rectangle.
  • Fry one at a time, turning once, until puffed and golden, about 1 to 2 minutes total.
  • Drain on paper towels.

Assemble

  • Cut or gently open each sopapilla to create a pocket.
  • Fill each with carne adovada and a little cheese if using.
  • Spoon remaining red chile sauce over the top.
  • Garnish with lettuce, tomato, sour cream, and cilantro if desired.
Start Cooking
Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 827kcal (41%)Carbohydrates: 93g (31%)Protein: 39g (78%)Fat: 31g (48%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 115mg (38%)Sodium: 8618mg (375%)Potassium: 940mg (27%)Fiber: 13g (54%)Sugar: 25g (28%)Vitamin A: 5031IU (101%)Vitamin C: 5mg (6%)Calcium: 443mg (44%)Iron: 8mg (44%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Equipment

Keyword comfort food, pastry, pork, spicy
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