Las Colinas Green Chile Stew

This is actually a stew based on a Navajo dish. Not quite a chili, nor a stew. Pretty good stuff though. One thing a fiend adds is cubed squash as well.

INGREDIENTS:
4 strips bacon
1.5 lb cubed mutton, venison, pork or beef
5 cloves garlic, diced
2 onions, chopped
1 can beer, stale
5 bay leaves
dash vinegar
1 t cumin seed
2 T dried leaf oregano
3 potatoes, cubed
2 cups cubed squash
1 t sugar
2 C peeled and roasted poblano or other large green chiles, in approx. 1-2" pieces
salt
ground black pepper
water (or stock) to cover

METHOD:
1. Make the base: fry bacon in heavy pan. Remove and reserve crisp bacon. Brown cubed meat in remaining bacon fat. Add garlic and onion, sautéing until onion begins to brown.

2. Start the stew: add beer, bay leaves, vinegar, cumin, oregano, and salt and pepper to taste. Simmer until meat starts getting tender, 1-2 hours.

3. Finish the stew: add potatoes, sugar and water/stock to cover. When potatoes get tender, add green chiles and squash. Simmer another 5-10 minutes and serve.

4. Service: garnish stew with reserved bacon and serve with heated flour tortillas. Other garnishes that work include crema (or sour cream), pico de gallo (as always), wedges of lime and minced cilantro.