Pork and Green Chile Stew

Ingredients

• ¼ cup 1/4 cup extra-virgin olive oil
• 2 pounds 2 pounds trimmed boneless pork shoulder, cut into 3/4-inch cubes
• 1 teaspoon Salt
• ½ teaspoon Freshly ground black pepper
• 1 onion 1 large sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise
• 1 pound 1 pound mild green chiles, such as poblanos and Anaheims—halved lengthwise, cored and thinly sliced
• 3 chiles 3 serrano chiles, seeded and thinly sliced (keep some seeds for spicier flavor)
• 6 cloves 6 garlic cloves, thinly sliced
• 2 cups 2 cups low-sodium chicken broth
• ¼ cup 1/4 cup chopped cilantro, plus more for garnish
• 1 lime Lime wedges, warm corn tortillas and rice, for serving

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