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1
Adjust oven racks to lowest and middle positions and heat oven to 450 degrees.
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2
Heat a 5 to 6-quart heavy Dutch oven over low heat.
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3
Meanwhile, place roast in a large bowl; coat with 1 tablespoon of oil and season with 1 tablespoon of the cumin and a generous sprinkling of salt and pepper.
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4
Mix chiles, chili powder, remaining 1 teaspoon of cumin, and oregano in a small bowl.
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5
A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from the pan.
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6
Add roast; sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total.
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7
Transfer roast to a plate; set aside.
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8
Add garlic to the now empty pot; saute until fragrant and golden, about 30 seconds.
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9
Add chili mixture; saute to intensify flavor, another 30 seconds.
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10
Add chicken broth, bring to a simmer; return roast to the pot.
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11
Using 2 potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the stew.
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12
Seal foil around the edges; repeat with a second sheet of foil to completely seal.
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13
Turn burner on medium-high until you hear juices bubble.
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14
Set pot on middle oven rack; cook for a total of 1 1/2 hours.
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15
Remove roast from oven, cool to room temperature, and shred into bite size pieces.
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16
About 30 minutes before roast is done, toss onions and peppers with remaining 2 tablespoon of oil and sprinkle generously with salt and pepper on a baking sheet large enough for vegetables to fit in a single layer.
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17
Place pan on bottom oven rack; cook until tender-crisp, about 30 minutes.
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18
When ready to serve, gently warm meat and peppers and onions over low heat.
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19
Serve with warm tortillas*, bowls of sour cream, cilantro sprigs, and lime wedges.
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20
*Of course you can always microwave tortillas, but I prefer to oven-steam them.
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21
For each 8 tortillas, lay a damp paper towel on a 24- by 18-inch piece of heavy-duty foil.
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22
Set 2 stacks of 4 flour tortillas each side by side on towel.
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23
Cover with another damp paper towel; seal foil completely.
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24
Warm in a 350-degree oven until steamy, about 5 minutes.
