New Mexican Pork and Green Chili Stew

Put out the luminarias and serve this during the holidays in the traditional New Mexican way.

3 fresh Anaheim or poblano chiles
Olive oil
Kosher salt and ground black pepper
4 slices bacon cut crossways into thin strips
1 yellow onion, chopped
2 cloves garlic, minced
1 tablespoon cumin
1 cup beer
2 cups low sodium chicken broth
3 Yukon Gold potatoes, peeled and diced
1/2 cup chopped fresh cilantro
3 tablespoon oregano
1 bay leaf
1 cup leftover pork roast
2 tablespoons cider vinegar
1/2 cup crumbled queso fresco cheese

Brush chiles with olive oil and broil until blackened all over.
Let cool, then peel off skin, core and seed.
Cut into 1/2 inch pieces.
Cook bacon in Dutch oven over medium heat until browned; drain on paper towels.

Add onion and garlic to pot, sprinkle with salt and sauté until soft; add cumin and cook for one minute.
Turn heat to high, add beer and cook, stirring up browned bits until liquid has almost evaporated, about five minutes.
Add chicken broth, potatoes, half the cilantro, bay leaf, oregano, and chiles; bring to a boil.
Reduce to a simmer, cover and cook until potatoes are almost tender, about 15 minutes.

Add pork and vinegar, cooking until potatoes are completely tender, about 10 more minutes.
Discard bay leaf, season with salt pepper and vinegar to taste.
Serve with bacon, cilantro, and cheese.

All recipes adapted from the current issue of The Best of Fine Cooking: Roasting.