Brenda's San Luis Green Chile Soup

 It's got bacon and roasted chiles. Need I say more? (Brenda is my aunt, by the way, and this is her recipe.)

6 Anaheim chiles
1 red bell pepper
1 jalapeño
4 slices bacon
1 lb pork tenderloin, sliced
6 Tbs butter
1 medium onion, diced
1/2c. all-purpose flour
1/2 Tbs. chile powder
1/2 Tbs cumin
3-4 garlic cloves, minced
3/4c. tomato sauce
2qt chicken broth, warmed
1/2c peeled, seeded, diced tomatoes
1 Tbs chopped fresh cilantro
avocado and sour cream to garnish

Broil peppers @ 10 minutes, turning so that all sides char. Let cool, peel, dice, set aside. In Dutch oven, cook bacon until fat is rendered. Remove bacon. Increase heat to medium-high and saute pork until brown. Remove pork and set aside. Melt butter in Dutch oven. Add onion and cook until transparent. Slowly add flour, stirring to make a golden brown roux. Remove from heat, stir in chile powder, cumin, garlic, and tomato sauce. Slowly pour in warm chicken broth. Add chiles, bacon, and pork. Put back on the burner and heat thoroughly. Stir in tomatoes and cilantro. Heat to simmer. Serve with avocado and sour cream.