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Cut pork into 3/4-inch pieces; sprinkle lightly with salt and pepper. In a Dutch oven heat olive oil over medium-high heat. Add pork; cook for 4 to 5 minutes or until browned. Stir in 2 packages of thawed vegetables, chiles and cumin.
In a food processor or blender, combine the remaining package thawed vegetables and water. Cover and process or blend until smooth.
Add pureed vegetables to pork mixture in Dutch oven. Bring to a boil; reduce heat. Simmer, covered, about 15 minutes or until pork is cooked through, stirring occasionally.
Ladle into soup bowls. If desired, top with cilantro and serve with lime wedges.