Chile colorado con carne (red chile beef stew)
INGREDIENTS
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12 (about 3 ounces) dried New Mexican chiles, seeded and stemmed
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6 slices (about 4 ounces) bacon
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4 pounds chuck roast, cut into 1/2-inch cubes
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1 teaspoon kosher salt
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1 teaspoon black pepper
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1 medium yellow onion, diced
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8 cloves garlic, minced
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1 (14.5-ounce) can diced tomatoes
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1 bottle dark Texas beer, such as Shiner Bock
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2 cups beef or chicken broth
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1 tablespoon ground cumin
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1 tablespoon dried oregano
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1/2 teaspoon ground allspice
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Pinch of ground cloves
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1 bay leaf
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2 large russet potatoes, peeled and cubed
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1 tablespoon lime juice
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Chopped cilantro, for serving
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Shredded Monterey Jack, Muenster, or Asadero cheese, for serving
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Warm corn or flour tortillas, for serving
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