Heat a large stockpot or deep pan over medium heat. Add ground beef and diced onion. Cook for 5–8 minutes, stirring occasionally, until the beef is browned and the onions are tender.

Stir in the diced green chiles, salt, and cumin. Pour in the broth and bring the mixture to a gentle boil.

Add the diced potatoes and maintain a medium-high boil for 10 minutes, letting the potatoes start to soften.

Stir in the diced tomatoes and cook for another 5 minutes, or until the potatoes are tender and the flavors meld.

Remove from heat and ladle the stew into bowls. Serve it piping hot with fresh homemade tortillas or your favorite bread.