Season chicken tenders generously with garlic powder, black pepper, paprika, and a pinch of salt.

Grill, bake, or sauté tenders until fully cooked (internal temperature of 165°) and lightly crispy. Allow to cool slightly, then cut into 1-inch pieces.

Grill, bake, or sauté poblano peppers until skin is lightly charred and softened. Once cooled, remove seeds and stems, then slice into 1-inch pieces.

For optional heat, cut the peppers and set aside seeds before cooking.

Grill, bake, or sauté mushroom caps until tender and juicy, then slice into 1-inch pieces.

Fry or bake pork belly (or bacon) until crisp and browned, ensuring the fat is rendered well. Reserve rendered pork fat if desired for additional flavor. Allow pork to cool slightly, then cut into 1-inch pieces.

Heat a large skillet or pan over medium-low heat. Add butter and a small amount of olive oil, beef tallow, or reserved pork grease. Add chicken, poblano peppers, mushrooms, and pork pieces and toss gently and frequently to combine and heat thoroughly, ensuring