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Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside.
In the same oil, sauté the onions until golden.
Add the garlic and sauté 1 minute. Return the meat to the pan along with any juices that may have accumulated. Add the broth, potatoes, salt, and bring to a boil.
Reduce the heat and simmer for one hour, until the potatoes are tender. Add the green chile and the red bell pepper, and cook 15 to 20 minutes more. Add the cilantro, stir, and serve.