Instructions: Saute the bacon strips in a heavy casserole over medium heat until they are cooked through but not browned. Remove the bacon with a slotted spoon.

Dredge the pork cubes in the seasoned flour. Shake off the excess flour, and saute the pork cubes in the hot bacon fat until they are nicely browned. Remove the meat and set it aside. Add the onion, green pepper, and celery to the pan, along with the oil (if necessary). Saute the vegetables until they become soft and golden yellow, and scrape up any browned bits on the bottom of the pan.

Add all the remaining ingredients, except for the mushrooms and salt and pepper. Bring the stew to a boil and lower the heat to a simmer. Cook the stew, covered, for approximately 2 hours, or until the meat is tender. Skim the fat from the stew and add the sauteed mushrooms. Season with salt and pepper to taste. Remove the bay leaf before serving.

This recipe serves 4.

Comments:
This recipe, kind of a cross between a pork bourguignon and a chili, is based upon a 49ers account of foods he encountered in Panama on his way to gold territory.

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