In large skillet, heat 1 tbsp oil over high heat. Season pork with cumin and salt. Brown pork on all sides in skillet, about 5 min. Transfer pork to plate.
Heat remaining oil in skillet. Stir in potatoes, onion and chili peppers. Cook 3 to 5 min., or until starting to soften. Add chicken broth and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, 15 to 20 min. or until potatoes are fork tender. Return pork to skillet, stir in salsa. Cook for 8 to 10 min., or until sauce is slightly thickened and pork is cooked through.
Stir in cilantro and serve with lime wedges.
Other green chilies to try: Anaheim or Serrano. Use green bell pepper if non-spicy version is preferred.