Place the chicken pieces into a pan with the garlic, onion, herbs, lime slice, salt, and broth or water to cover. Bring to a simmer and cook over gentle heat for about 20 minutes, until the chicken is partially cooked. Strain and reduce the broth to about 2 cups over high heat. Put the tomato verde into a blender jar together with the chiles and blend until smooth, adding a little sugar if necessary. Heat the lard in a heavy saucepan, add the sauce and fry over fairly high heat for about 10 minutes. Add the chicken pieces and broth, adjust the seasoning, and cook over medium heat, stirring from time to time, until the sauce and chicken are cooked and well seasoned, the sauce is thickened and the fat is collecting around the sides and on top, about 20 minutes. Makes 4 - 6 servings

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