In a large saucepan over medium-high heat, warm 1tablespoon of the oil. Working in batches if necessary to avoid crowding, add the pork and cook, turning as needed, until golden brown on all sides, about 6 minutes. Using a slotted spoon, transfer to a plate.
Simmer the soup
Reduce the heat to medium and add the remaining 1tablespoon oil. Add the onion, garlic, chiles, and rice and stir to coat with the oil. Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender, about 20 minutes.
Finish the soup
Return the pork to the pan, stir in the cilantro and lime juice, and cook until the pork is opaque throughout, about 5 minutes. Season to taste with salt and pepper. Ladle into bowls and serve.