• Scrub or peel the potatoes. Cut the potatoes into ¼-inch pieces.
• Trim the root ends from the scallions; thinly slice the scallions, keeping the light and dark green parts separate. Set aside the dark green parts for garnish.
• Strip the cilantro leaves from the stems and set aside for garnish; coarsely chop the stems.
• Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.

In a large sauce pot over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the light parts of the scallions, cilantro stems, and New Mexican spice blend and cook until fragrant, about 1 minute. Add the bell pepper, pork, green chiles, tomatillo simmer sauce base, and 1¼ cups [2½ cups] water and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until the potatoes and bell pepper are tender, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the chile verde to individual bowls, garnish with the cilantro leaves and dark green parts of the scallions, and serve.