In a large pot, heat olive oil over medium-high heat. Add the pork cubes and sear until browned on all sides, about 5-7 minutes. Remove pork and set aside.

Sautéing Vegetables

In the same pot, add chopped onion and cook until translucent, about 4 minutes. Add minced garlic and sauté for an additional minute.

Building the Stew

Return the browned pork to the pot. Add diced green chilies, chicken broth, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until pork is tender.

Assembling the Pie

Preheat the oven to 425°F (220°C). Once the pork is tender, stir in the shredded cheddar cheese and fresh cilantro. Pour the mixture into one of the pie crusts. Cover with the second pie crust, seal the edges, and cut slits on the top to allow steam to escape.

Baking

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Let cool for a few minutes before serving.