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

Season the pork cubes with salt and pepper, then add them to the pot and sear until browned on all sides. Remove the pork and set aside.

In the same pot, add the diced onion and sauté until softened, about 5 minutes.

Add the minced garlic and cook for 1 minute, until fragrant.

Stir in the chopped green chilies, jalapeño (if using), ground cumin, oregano, smoked paprika, and a pinch of salt. Cook for 2 minutes to combine the flavors.

Return the browned pork to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 1 hour.

After 1 hour, add the diced potatoes to the stew and continue to simmer, uncovered, for another 30-40 minutes, or until the pork is tender and the potatoes are fully cooked.

Taste and adjust seasoning with salt and pepper as needed.

Serve the stew hot, garnished with fresh cilantro and lime wedges if desired.