Uncover and turn the heat up, cooking for 15 to 20 minutes or until the liquid has gone.

Transfer the pork to a bowl.

Put an oven rack on the lowest position and put another one 6 inches under the broiler. Preheat the broiler.

Grease a foil-lined baking sheet with nonstick cooking spray and arrange the jalapenos and anaheim peppers on there.

Put it on the top rack and broil for 15 to 20 minutes, until the chilies are blackened and tender, flipping them over halfway through.

Put the anaheims in a bowl and cover with plastic wrap. Leave them for 5 minutes. Set the jalapenos aside.

Preheat the oven to 325°F.

Discard the skin from the anaheim chilies, cut half of them into ½-inch chunks and put them in a bowl.

Puree the rest of them in a food processor and then add this puree to the bowl of chopped anaheim chilies.

Pulse the tomatoes with their juice in the food processor just to coarsely chop them.

Heat some oil in the skillet until it shimmers and brown the onions in there for about 6 minutes or until golden.

Stir in the cumin and garlic, and cook for 30 seconds, then add the flour and cook for 1 minutes.

Add the anaheim chilies, broth, tomatoes, and the pork with its juices.

Bring the mixture to a simmer, using a wooden spoon to scrape up any stuck-on bits from the pan.

Cover the pot and cook on the lower oven rack for 1 to 1¼ hours until the pork is tender.

Take the stems and seeds out of the jalapenos but don’t peel them.

Chop the jalapenos finely and stir into the chili, then season with cayenne and salt and, for more heat, some of the jalapeno seeds.

Serve hot, with lime wedges.