Trim and discard fat and cut pork in 1-inch cubes. In a wide frying pan, heat oil over medium high heat; add meat a few pieces at a time and cook until lightly browned. Push meat to sides of pan, and add onion, garlic, and bell peppers; sauté until limp. Stir in chilis, oregano, cumin, salt, cilantro, vinegar and water; cover and simmer until meat is fork tender (about 1 hour). Skim off fat and discard. Spoon into serving dish and garnish with tomato wedges. Serve with hot cooked rice. Spoon sour cream and squeeze lime juice on top.