New Mexico Pork Green Chili: My Soul-Warming Recipe!

Ingredients

• 2 lbs (900g) boneless pork shoulder (butt), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 lb (450g) fresh green chiles (e.g., Anaheim, Hatch, Poblano), or two 7-oz cans of diced green chiles, drained
• 4 cups (950 ml) chicken broth
• 1 tablespoon all-purpose flour (optional, for thickening)
• 2 tablespoons water (optional, for thickening slurry)
• 1 (14.5 oz) can diced tomatoes, undrained (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)