New Mexico Green Chile Stew

6 strips bacon
1 1/2 pounds cubed pork (or beef or chicken)
5 cloves garlic, chopped fine
2 sweet yellow onions, chopped
1 can/bottle dark beer
3-4 bay leaves
1 tablespoon red wine vinegar
1 heaping teaspoonful cumin seed
2 tablespoons fresh oregano, chopped
1/2 teaspoon pepper
1 teaspoon salt
2 medium potatoes, peeled and cubed
1-2 cups fresh green chiles (see note) or 1 (27 ounce) can green chiles
1 package flour tortillas, warmed

Accompaniments: Crispy bacon, warmed pinto beans, chopped tomatoes, diced onions, chopped cilantro, lime wedges and shredded jalapeno jack or sharp cheddar.

In a large skillet or Dutch oven, cook bacon until crisp, reserving bacon fat. Chop bacon and set aside.

On medium high heat, sauté onion, garlic and cubed meat in bacon fat until browned. Add beer, bay leaves, red wine vinegar, cumin seed, oregano, salt and pepper. Cover and simmer for about one hour until meat is tender. (If too thick add a small amount of water or broth.) Add potatoes and cook for 15 minutes or until tender. Gently blend in chiles. Serve with warmed flour tortillas and accompaniments.

Note about chiles: If using fresh green chile peppers like Hatch (mild or hot), Anaheim or Poblano, roast chiles over a stovetop flame, barbecue grill or broiler. Once blackened, place chiles in paper or plastic bag to sweat for about 15 minutes. Remove skins, stems and seeds and chop. (Six large fresh chile peppers will yield about 1/2 cup chopped.)