New Mexican Pork & Green Chile Stew

Ingredients

• 1-¼ lb. Yukon gold potatoes, peeled and cut into ¾-inch dice
• 2-½ cups medium-diced leftover Roasted Pork Loin with Maple-Mustard Crust, (about ¾ lb.)
• ½ cup chopped fresh cilantro
• ¼ lb. bacon (about 4 slices), cut crosswise into thin strips
• 1 yellow onion, cut into ½-inch dice
• 2 cups low-salt chicken broth
• 1 cup lager-style beer, such as Budweiser
• + 10 more ingredients
• • 2 large cloves garlic, minced
  • Freshly ground black pepper
  • 1 tsp. extra-virgin olive oil
  • 3 fresh Anaheim or poblano chiles
  • 1 bay leaf
  • ½ cup crumbled queso fresco or feta cheese
  • 2 tsp. cider vinegar; more to taste
  • 3 Tbs. chopped fresh oregano
  • 1 Tbs. ground cumin
  • ¾ tsp. kosher salt; more to taste

Position an oven rack 6 inches from the broiler element and heat the broiler to high. Toss the chiles with the oil, 1/4 tsp. of the salt, and a few generous grinds of pepper. Set on a rimmed baking sheet lined with aluminum foil and broil the chiles, flipping every 1 to 2 minutes, until they brow...

View full recipe at Fine Cooking