Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat.

Cut pork tenderloin into 2 or 3 large chunks and season generously with salt and pepper.

Place pork in hot oil and sear on all sides until well browned. Remove pork and place in slow cooker.

Add onion, Anaheim pepper and garlic to the skillet (adding more olive oil if necessary) and cook for 3-5 minutes, stirring to remove any browned bits from the bottom of the pan.

Add pepper and onion mixture to the slow cooker with the pork.

Cover with chicken broth and cook on high for 3-4 hours, or until pork is tender.

Meanwhile, puree the 2 cans of green chilies, with juice, in a food processor or blender (you may have to puree one can at a time).

Stir the flour, green enchilada sauce, Tabasco, 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, cumin and oregano into to the pureed chilies. Cover and refrigerate until ready to use.

Remove pork from slow cooker and shred. Return to slow cooker, along with pureed pepper mixture and cilantro.

Cook on low for another 3-5 hours. Serve with sour cream, shredded cheese and tortillas.