Begin by roasting 2-3 green chiles over an open flame or under a broiler until the skins blister and char, about 8-10 minutes. Once roasted, place the chiles in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel and chop them into small pieces.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground beef, breaking it into smaller pieces, and cook for about 6-8 minutes, until browned and cooked through. Use a slotted spoon to transfer the beef to a plate.

In the same skillet, add 1 finely chopped onion and 2 minced garlic cloves to the reserved fat. Sauté for about 4-5 minutes until the onion becomes translucent. Toss in 1 peeled and diced potato, cooking for another 5 minutes until it starts to soften.

Return the browned beef to the skillet, then stir in the chopped roasted chiles, 2 diced tomatoes, and any optional peas. Sprinkle in spices, and mix everything thoroughly.

Pour in ¾ cup of beef broth or water, stirring to combine. Bring to a gentle simmer, cover the skillet, and let it cook for 20-25 minutes until the potatoes are tender.

Remove the cover and check for tenderness. Adjust the seasoning as desired. Serve hot, garnished with fresh cilantro or a squeeze of lime juice.