2 tbsp. vegetable oil
4 strips bacon, cut into sm. dice
2 lbs. pork shoulder or butt, cut into 1/2 inch cubes
1/2 c. flour
1 med. onion, finely chopped
3 cloves garlic, finely chopped
3 tbsp. chili powder
1/2 of 1 (4 oz.) can chopped green chiles (optional)
2 c. chicken broth
1/4 tsp. salt
2 cans pinto beans, drained

Heat oil in 10 inch skillet over medium-high heat. Add bacon and cook until crisp. Remove with slotted spoon to paper toweling and set aside. Reserve skillet with drippings.

Shake pork in paper bag with flour. Remove and shake off excess flour. Working in batches, saute pork in skillet with drippings until evenly browned. Remove to paper towel as it browns. Lower heat to medium and return all pork and bacon to pan.

Add onion and garlic and cook until transparent. Add chili powder, green chiles and chicken broth. Bring to boiling. Lower heat and simmer, uncovered, stirring occasionally, for 2 hours or until meat is very tender and sauce is thickened. If sauce becomes too thick, add water or more broth. Stir in salt. Just before serving, add beans and heat through. Serve with warmed flour tortillas. Serves 6.