Sift the flour, baking powder, and salt into a large bowl. Cut the shortening into the flour mixture with two forks or a pastry blender until it resembles cornmeal.

Beat the egg and chicken stock together until well mixed. Add to the flour mixture and knead until dough forms and there are no streaks of egg color. Cover and refrigerate for 30 minutes.

Heat the tomato and onion on high in a skillet until roasted and blackened. Add to a blender along with chicken stock, fire roasted tomatoes, chilies, and adobo sauce. Blend until completely smooth and set aside.

Mix together all the ingredients and place in the refrigerator.

Heat the olive oil in a large skillet on medium heat. When it is hot, add the diced poblano pepper and potato and cook until the potato has softened. Add all the veggies and sauté until tender. Add the salt and pepper and 1 cup of the filling sauce, stirring often.

Cook until most of the liquid has evaporated and when you scrap the bottom of the pan with a spatula, it leaves a dry path.

Transfer to a bowl and let cool completely.

Lightly flour your counter top and roll the empanada dough out until it is 1/4 inch thick. Cut out into circles (4, 5, or 6 inches is good). Put a heaping tablespoon of filling on one side (or however much you can fit in), fold the dough over, and use a fork to seal the edges together. You can refrigerate the empanadas for 3 hours before frying them.

Heat enough oil in a frying pan to cover at least half of the empanadas. Place the tip of a wooden spoon on the surface of the frying pan. If bubbles rise, the oil is hot enough. Fry each side of the empanada for 1-2 minutes, until golden brown. Watch the heat. You might have to lower or raise it depending on how many empanadas you are frying. If they are frying too fast, lower the heat.