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

Add the diced pork shoulder and cook 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 5 minutes.

Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.

Return the browned pork to the pot and stir in the chopped Hatch green chiles, diced potatoes, chicken broth, ground cumin, and dried oregano.

Season with salt and pepper to taste.

Bring the stew to a boil, then reduce the heat to a simmer. Cover and let cook for 45 minutes to 1 hour, or until the pork is tender and the potatoes are fully cooked.

Taste and adjust seasoning as needed before serving.

Serve hot, garnished with chopped fresh cilantro if desired.