Chili Verde Totchos

Ingredients

• For the baked tater tots:
• 2 pounds (about 2 large) Russet potatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped flat-leaf parsley
• 3 tablespoons peanut oil
• For the chili verde and nacho béchamel:
• 1 tablespoon olive oil
• 1/2 pound ground pork (substitute ground chicken if you prefer)
• 1 small can green chilies
• 1/2 medium onion, diced
• 3 tomatillos, husked and cut in half
• 2 cloves garlic
• 1/4 cup chicken stock
• Salt and pepper, to taste
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/4 cups milk
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 to 2 tablespoons pickled jalapeños, depending on heat preference
• 1 pinch salt
• 2 tablespoons sour cream, for garnish
• 1/2 tablespoon piment d'espelette, for garnish
• 2 tablespoons chopped cilantro, for garnish

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