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In a heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add your cubed meat and brown it well on all sides—this is where the deep flavors begin.
Once the meat is browned, transfer it to a plate and set it aside. In the same pot, add the chopped onion and cook until translucent and tender.
Add the minced garlic to the onions, and let it dance together for just a minute or two until fragrant.
Welcome the meat back into the pot and stir in your roasted green chiles.
Pour in the broth, and sprinkle the cumin and oregano. Bring it all to a gentle boil, then reduce the heat to let it all simmer, covered, until the meat is tender, about 1 ½ to 2 hours.
About 30 minutes before the stew is done, add the cubed potatoes and let them cook until they're soft.
Once done, taste and season with salt and pepper. Ladle your Green Chile Stew into bowls and garnish with fresh cilantro if desired.