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Potato Sopaipilla with Colorado Green Chili & Pepper Jack Potatoes

Savory and rich buffalo meat sauce is paired with pepper jack mashed potatoes, slow simmered Colorado green chili, and a light and fluffy potato doughnut.
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Print Recipe
Total Time119 Mins
Prep Time30 Mins
Cook Time90 Mins
ServingsServes 24
Potato Type: Russet
Cuisine: AmericanHispanic
Prep Method: BoiledFriedMashed

Dish

Main Dish

Prep Time

30 Mins

Cook Time

90 Mins

Serving

Serves 24

Description

Savory and rich buffalo meat sauce is paired with pepper jack mashed potatoes, slow simmered Colorado green chili, and a light and fluffy potato doughnut.

Ingredients

+

Bison Bolognese

  • 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
+

Potato Sopaipilla

  • 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
+

Colorado Green Chili

  • 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 ounce can Fire Roasted Tomatoes
  • 2 cups (480ml) Chicken Stock
  • 2 cups (480ml) Diced Green Chilies
  • 1-1/2 cup (225g) Yellow Onion, diced
  • As Needed Salt and Pepper
+

Pepper Jack Mashed Potatoes

  • 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

Preparation

  1. To make the Bolognese, chop the onion, celery, and carrot in a food processor (alternatively this can be done by hand).
  2. Heat the oil in the bottom of a large heavily bottomed pot over medium high heat. Break the bison up into small clumps and add it to the pot. Season the bison with the salt and stir it occasionally until it is lightly brown (8-10 minutes). Using a slotted spoon, transfer the meat to a bowl.
  3. Cook the pancetta in the pot over medium heat, stir the pancetta occasionally and add the chopped vegetables from step 1 to the pot with the pancetta. Continue to stir until the vegetables become soft.
  4. Return the bison to the pot and add in the wine. Reduce the heat to medium low and continue to stir until the wine has reduced to almost nothing. Add the tomato paste, the bay leaf, and nutmeg. Continue to cook for about 5 minutes. Add the chicken stock and the milk to the pot along with a little more salt. Continue to cook the Bolognese for 2-3 hours over low heat, stirring occasionally. Discard the bay leaf and keep the sauce warm until ready to use. (Can be made 2-3 days in advance, or even frozen ahead of time).
  5. To make the Sopaipilla Dough, mix the Flour, baking powder, salt, sugar, and lard until a crumbled mixture forms. Mix the hot water together with the potato flakes and incorporate it into the flour mixture. Working a little at a time, add the ½ cup of water to the mixture and continue to mix until a dough forms. Cover with a damp cloth and allow the dough to rest for 20 minutes.
  6. Roll the dough out on a floured work surface until it is 1/8 inch thick. Cut the dough with a pizza wheel to form nine 3-inch x 3-inch squares. Carefully lower the dough into the oil which should be preheated to 375 F. Fry the dough on both sides, the sopaipillas should inflate and look like tiny pillows. Transfer them to a plate lined with paper towel to drain slightly. Keep warm until ready to use.
  7. To make the green chili, season the pork with the cumin and oregano, then brown the pork in a large skillet over medium high heat. Remove the pork and add the garlic, cook the garlic for 20-30 seconds and add the flour. Add the tomatoes, chicken stock, green chilies, and onions. Stirring occasionally, allow the chili to simmer for about 2-3 hours. Set aside and keep warm until ready to use.
  8. To make the potatoes, boil them in a heavy bottomed pot, with enough cold water to cover them. Add the salt and cook the potatoes until they are fork-tender (about 45 minutes).
  9. Drain the potatoes very well and place back in the pot. Add the half and half, butter, cream cheese, and pepper jack. Whip the potatoes with a whisk, stand mixer, or hand mixer until light and fluffy.
  10. To assemble the dish, portion mashed potatoes and the Bolognese in the bottom of the serving dish. Top with the sopaipillas, a ladle of the green chili, and a sprinkle of pepper jack cheese. Serve immediately.

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Nutrition Facts Per Serving

Calories

300

Fat

13g

Sodium

660mg

Cholesterol

50mg

Vitamin C

15.4mg

Carbohydrates

26g

Fiber

2g

Protein

16g

Potassium

562mg

Sugar

4g

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