Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 diced onion and sauté for 3-4 minutes until translucent.

Stir in 2 minced cloves of garlic and 1 diced green bell pepper into the skillet. Cook for another 2-3 minutes until the bell pepper is softened.

Add 1 pound of ground beef to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned.

Fold in 2 diced potatoes, 1 can of diced green chiles, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and a pinch of salt and black pepper. Stir until well combined.

Pour in 1 cup of beef broth or water and bring to a gentle simmer. Reduce heat, cover, and cook for 20-25 minutes.

Taste and adjust seasoning if necessary. Allow the dish to sit off the heat for a few minutes before serving.

Just before serving, sprinkle freshly chopped cilantro over the top and serve warm.