Potato Sopaipilla with Colorado Green Chili & Pepper Jack Potatoes

Ingredients

• 1 cup (150 g) Yellow Onion, chopped
• ½ cup (75g) Celery, chopped
• ½ cup (75g) Carrot, chopped
• 3 tablespoons (45ml) Extra Virgin Olive Oil
• 1 pound (454g) Ground Bison
• ½ tablespoon (4g) Kosher Salt
• 3 ounces (90g) Pancetta, diced
• 1 cup (240ml) Dry White Wine
• 1/3 cup (60ml) Tomato Paste
• 1 each Bay Leaf
• ¼ teaspoon (~1g) Freshly Grated Nutmeg
• 2 cups (480ml) Chicken Stock
• 1 cup (240ml) Whole Milk
• 2 cups (240g) All Purpose Flour
• ½ tablespoon (7.5g) Baking Powder
• ½ teaspoon (3g) Salt
• ½ tablespoon (6g) Sugar
• 1 tablespoon (15g) Lard (Vegetable Oil can be subbed)
• 2/3 cup (160ml) Hot Water
• 1 cup (50g) Potato Flakes
• ½ cup (120ml) Water
• As Needed Vegetable Oil for frying
• 1 pound (454g) Pork Shoulder, cubed
• ½ tablespoon (5g) Garlic, minced
• ¼ teaspoon (~1g) Black Pepper
• 1 tablespoon (3g) Cumin
• 1 tablespoon (4g) Oregano
• 2 tablespoons (6g) All Purpose Flour
• 4 ounces can Fire Roasted Tomatoes
• 2 cups (480ml) Diced Green Chilies
• 1-1/2 cup (225g) Yellow Onion, diced
• As Needed Salt and Pepper
• 3 pounds (1.36kg) Russet Potatoes, washed peeled and cut into 2-inch dice
• 3 tablespoons (15g) Kosher Salt
• 1-1/2 cups (360ml) Half & Half
• 3 tablespoons (45g) Unsalted Butter, softened
• 4 ounces (120g) Cream Cheese
• 2 cups (230g) Pepper Jack Cheese, shredded