Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise

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8 green New Mexico chile peppers or 6 poblano or Anaheim peppers

3 tablespoons EVOO

2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces

Kosher salt and freshly ground pepper

4 cloves garlic, chopped

2 stalks celery, chopped

2 medium onions, chopped

4 to 5 tomatillos, husked, rinsed and chopped

1 tablespoon ground coriander

1 tablespoon ground cumin

1 1/2 teaspoons dried Mexican oregano, lightly crushed

6 cups chicken stock

1 tablespoon honey

2 cans white or yellow hominy, drained

Tortilla chips, for serving

2 cups shredded asadero or Monterey Jack cheese

1 ripe avocado, pitted, peeled and diced

Lime wedges, for serving

Fresh cilantro leaves, torn, for serving