You’ll start by combining flour, baking soda, and salt in a medium bowl. Once mixed, add in butter and water, and mix the dough with your hands until it’s smooth. This sopapilla dough sits in the bowl and gets covered with a towel for about 20 minutes. Once the sopapilla dough has rested, roll it out into a thin sheet, about 1/4″ thick.
Then take a couple spoonfuls of the carne adovada sauce, and spoon it over the top of the sopapilla. Then top with another couple tablespoons of cheese! I like to turn my oven onto broil and stick the stuffed sopapillas into the oven for 1 – 2 minutes to melt the cheese.
Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through. Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce.
Heat 4" of oil in a sturdy pot over medium-high heat, until temperature reaches 375 degrees. Add sopapillas, one at a time, and fry until puffy and golden brown, about 15 seconds per side. Remove from pot and transfer to a paper-towel lined bowl. In a slow cooker, season pork with salt and oregano. Pour in red chile and stir until coated.