Heat oil in large, heavy pot. Add the onions, garlic and jalapenos and saute over low heat until soft and onions are translucent, about 8 to 10 minutes.
Add the pork and cook over medium heat, stirring often, until well browned.
Add the roasted green peppers, oregano, chicken broth, and salt and bring to a boil. Then add the grated potato and simmer for 1 1/2 hours, stirring often.
Coarsely chop the green chilies, add them to the pot and cook, stirring often, for another 30 to 45 minutes, or until pork is tender. Taste and correct seasonings.
Serve over rice.
Note: To roast peppers, rub them lightly with oil, then roast over an open flame or under a broiler, turning frequently. Place in a covered bowl. When cool enough to handle, peel skins off.