Add the diced onion and garlic to the skillet and sauté for about 2-3 minutes until they start to soften.
Add the diced carrot and bell pepper and continue to cook for another 5 minutes, stirring occasionally.
Add the Potatoes and Green Chiles:
Stir in the diced potatoes and roasted green chiles.
Add the diced tomatoes (with their juice if using canned).
Season and Simmer:
Sprinkle in the ground cumin, dried oregano, smoked paprika, salt, and pepper. Stir to combine.
Pour in the beef broth or water, bringing the mixture to a boil.
Reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the potatoes and carrots are tender and the flavors have melded together. Stir occasionally.
Adjust Seasoning and Serve:
Taste and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh cilantro if desired. It goes well with warm tortillas or rice.
Enjoy !
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