Preheat oven to 425 degrees to roast your chili peppers. Rinse, slice lengthways, and remove seeds/veins/stems from green chilis and jalapeños.

Husk tomatillos, rinse and slice into thin wedges. Brush peppers and tomatillos with olive oil, and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes until caramelized

While veggies are roasting, begin dicing pork tenderloin into small bite sized cubes. Season pork pieces with salt and pepper.

To a large stock pot, add remaining 1/4 cup of olive oil that was used for basting and heat to high. Add diced pork and let it sear on high. Refrain from stirring for 3-5 minutes until pork is well caramelized on one side.

When the pork is browned on one side, add diced onion (season with salt and pepper) and stir well. Continue searing on high until pork is well caramelized and onions are translucent (3-5 additional minutes).

Cut heat to low and stir in 1/4 cup flour to the meat and onion mixture. Promptly add chicken stock, canned green chilis, and rotel tomatoes.

Stir in liquids working to loosen brown bits from the bottom of the pan. Bring to a low simmer and add salt, garlic powder, oregano, cumin, and cayenne.

When your roasted vegetables are cooled enough to handle, finely dice the green chilis, tomatillos and jalapeños and mix into chili. Let simmer for at least 30 minutes, up to 6 hours.

Serve with any of the desired toppings: sour cream, hot sauce, cilantro, cheese, chips, diced tomatoes.