Preheat broiler. Line a large rimmed baking sheet with aluminum foil. Place chiles on the prepared baking sheet. Set 6 to 8 inches under the broiler. Broil until the chiles begin to blacken, approximately 15 to 18 minutes. Turn and broil another 5 to 8 minutes. Remove from the oven and cover securely with aluminum foil or another rimmed sheet pan.

Meanwhile, heat a nonstick skillet over medium-high heat. Generously season the pork with salt and black pepper. Brown the pork cubes in the nonstick skillet, adding oil if needed then transfer to a slow-cooker.

Add approximately 2 tablespoons oil to the nonstick skillet. Add the onion and cook 8 to 10 minutes or until the onion is beginning to soften. Add the garlic and cook briefly until fragrant (15 seconds). Transfer to the slow-cooker.

After the chiles have cooled, remove the stems, seeds and as much skin as possible. Coarsely chop and add to the slow-cooker.

Add the jalapenos, canned tomatoes, cumin and chicken broth to the slow-cooker. Cover and cook 4 hours on HIGH or 8 hours on LOW.

Transfer 1/2 cup of the liquid from the chili to a small bowl. Add the corn starch and stir well. Transfer the combination back to the slow-cooker and let it simmer uncovered on HIGH for 5 to 10 minutes.

Scoop the pork cubes out with a slotted spoon into a bowl and let cool to the touch for approximately 10 minutes. Using forks, shred the pork and place back in the slow-cooker to heat through.

Serve with lime wedges, cilantro sprigs and tortillas.