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, un-til 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.