Green Chile Stew

Green Chile Stew is to New Mexico mothers what chicken soup is to 
Jewish mothers.  It is the cure all and while seemingly easy there 
are infinite varieties that make it delicious.  At the risk of 
getting dozens of recommendations on the "right" way to make it, 
here's our version of the classic Green Chile Stew.

3 tablespoons vegetable oil
1 1/2 pounds pork butt or chicken, cut in 1-inch cubes
1 1/2 cups diced onion
1 tablespoon minced garlic
6 cups chicken broth
1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
2 to 3 teaspoons salt, to taste
3 cups roasted, peeled, chopped Hatch chiles
3 tablespoons diced red bell pepper
2 tablespoons chopped cilantro, to taste

Heat the oil in a 6-quart pot over high heat and brown the meat 
in batches.  Set aside.  In the same oil, saute the onions until 
golden.  Add the garlic and saute 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.