Spicy Pork Tenderloin Green Chili

• 8 ounces anaheim chilies (3-4 peppers)
• 2 tablespoons canola oil
• 1 1/2 lbs pork tenderloin, trimmed of fat and cut into 3/4 inch pieces
• 3 large onions, chopped (3 cups)
• 3 tablespoons garlic, minced
• 1 lb fresh tomatillo, peeled and diced (about 4 cups)
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano, crushed
• 3 cups reduced-sodium chicken broth
• 1 cup water
• 1 (15 ounce) can no-salt-added navy beans, rinsed and drained
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro leaves

1. Preheat oven to 400 degrees F. Arrange chile peppers on a baking sheet. Roast for 25 to 30 minutes or until skins are dark, turning once halfway through roasting. Place chile peppers in a bowl; cover with plastic wrap and let stand for 10 minutes. Carefully remove skins and seeds, chop chile peppers. Set aside.
2. In a 5-6 quart dutch oven heat oil over medium-high heat. Add pork; cook until browned. Add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. Add tomatillos, cumin, and oregano; cook for 3 minutes more, stirring occasionally.
3. Stir in broth and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans, lime juice and chopped chile peppers. Simmer for 5 minutes more. Stir in cilantro and serve.

anaheim chilies, canola oil, pork tenderloin, onions, garlic, fresh tomatillo, ground cumin, oregano, chicken broth, water, salt, lime juice, fresh cilantro

Taken from www.food.com/recipe/spicy-pork-tenderloin-green-chili-482587 (may not work)