Heat 2 teaspoons of the oil in a deep nonstick skillet, add pork and cook over medium-high heat for 7 minutes or until browned. Transfer pork to plate.

Heat remaining 1 teaspoon oil in skillet. Add potatoes, peppers and onion. Cook 5 minutes, stirring, until peppers and onion soften slightly.

Stir in garlic, cumin and cinnamon, cooking a few seconds until fragrant.

Add broth and water; bring to a boil.

Add both, cover and cook 5 minutes until vegetables soften. Stir in salsa and cooked pork, heat through and serve with tortilla strips and cilantro as garnish.