Chop the Hatch Chili Pepper (1 cup) and set aside.
Add the Tomatillo (0.5 pound) to a small food processor and pulse several times until finely chopped. Set aside.
Cut the Pork Tenderloin (1 pound) into half-inch cubes.
Heat the Olive Oil (1 tablespoon) over medium high heat in a large dutch oven or heavy bottomed pot. . Add the cubed pork, Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon) and cook, stirring occasionally until the pork is browned on all sides.
Add the diced Green Bell Pepper (1 cup), minced Garlic (1 clove) and diced Onion (1 cup) and and cook, stirring several times, until the vegetables are tender and slightly translucent, about 5 minutes.
Stir in the Ground Cumin (1 tablespoon), Chili Powder (1 tablespoon) and cook for one minute.
Stir in the the chopped chilies, tomatillos and Low-Sodium Chicken Broth (2 cup).
Turn the heat to high and bring to a boil, reduce heat to a simmer and stir in the Canned Black Beans (15 ounce) and Canned Great Northern Beans (15 ounce). Simmer for 30 minutes with the lid slightly askew, stirring occasionally.
Season to taste with Salt and Pepper (to taste).
Serve chili plain or over cooked rice or noodles, with an assortment of Sour Cream (to taste), diced Scallion (to taste), fresh Fresh Cilantro (to taste) and shredded Monterey Jack Cheese (to taste). Enjoy!