Pre-heat the grill to 400°F and set the grates at the lowest level.

Wash and thoroughly dry the Anaheim and poblano peppers.

Roast the peppers on the pre-heated grill, watching carefully as this can happen fast.

Transfer the roasted peppers to a paper or plastic bag and set aside to cool.

Reduce the grill heat to 250°, add the deflector plates and raise the grill grates.

Once the peppers are cool enough to handle, while wearing gloves carefully remove the skins from the peppers.

Remove the seeds from the peppers and transfer to a food processor working in batches, if necessary.

Add the van of fire roasted diced tomatoes to the food processor with the peppers and blend until smooth.

Transfer the peppers and tomatoes sauce to a large dutch oven.

Add the diced onion and garlic cloves to the pot and stir until well combined.

Season the pork tenderloins with salt, black pepper, and garlic salt.

Once the grill has reached 250°F, smoke the pork tenderloins until an internal temperature of 120°F (about 30 minutes).

Remove the pork tenderloins from the grill and cut into bite sized cubes.

Increase the grill to 350° F and make sure the deflector plates are in place.

Add the cubed pork to the large dutch oven with the blended peppers and tomatoes.

Place the dutch oven on the grill and smoke for about 1 hour.

Remove from the grill and serve with tortilla chips, fresh chopped cilantro and fresh lime wedges as a garnish.