1 pork tenderloin (about 2 pounds)
1 cup tomatillo salsa
3 cups chicken broth
2 poblano peppers, halved and seeds removed
2 Anaheim peppers, halved and seeds removed
1 jalapeño, halved and seeds removed
1 onion, peeled and quartered
1 head garlic, cut in half
2 tablespoons olive oil
1 bunch fresh cilantro, chopped
juice of 1 lime
2 cans (15 ounces each) navy beans, great northern beans or cannellini beans, drained and rinsed

Here's how to make it:

Season the pork tenderloin with salt and pepper. Put it into a slow cooker. Add the tomatillo salsa and chicken broth. Cook on low for about 6 hours.
While the pork cooks, put the peppers, onion and garlic on a baking sheet. Drizzle with a little olive oil. Roast in a preheated 400-degree F oven until soft and beginning to char, about 30 minutes. Remove and cool.
Put the peppers and onion into a blender. Squeeze the garlic pulp from the skin and add it to the blender. Add the cilantro, lime juice and olive oil. Blend until smooth. Season with salt and pepper, to taste.
When pork is ready, shred it with two forks. Add the verde sauce and beans. Cover and simmer on low for about 30-40 minutes. Serve with additional fresh cilantro.

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