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Ingredients
  • 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
  • Salt
  • 2 pounds (10 to 12) Anaheim chiles, stemmed, halved lengthwise, and seeded
  • 3 jalapeño chiles
  • 1 (14.5-ounce) can diced tomatoes
  • 1 tablespoon vegetable oil
  • 2 onions, chopped fine
  • 8 garlic cloves, minced
  • 1 tablespoon ground cumin
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • Cayenne pepper
  • Lime wedges
Steps
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