Spicy Pork Chile Stew

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2 tablespoons vegetable oil

3 pounds boneless pork shoulder, diced

Kosher salt

1 large white onion, diced

1 1/2 cups diced Hatch or Anaheim chile peppers

1 small green bell pepper, diced

1 small red bell pepper, diced

4 cloves garlic, minced

4 cups low-sodium chicken broth

1 pound Yukon gold potatoes, peeled and diced

2 15-ounce cans white hominy, drained and rinsed

1 large bunch cilantro, leaves chopped

2 tablespoons cornstarch

Flour tortillas, warmed, for serving