Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

Add the cubed pork and sear until browned on all sides, about 5-7 minutes. Remove the pork and set aside.

In the same pot, add the diced onion and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for an additional 1 minute, stirring frequently.

Return the seared pork to the pot and pour in the chicken broth.

Stir in the green chilies, diced potatoes, ground cumin, dried oregano, smoked paprika, salt, and pepper.

Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for 45-60 minutes, or until the pork is tender and the potatoes are fully cooked.

Taste and adjust seasoning with additional salt and pepper if needed.

Garnish with fresh cilantro before serving, if desired.