Ingredients
1 1/2 lbs boneless pork shoulder roast or leftover ham, cut in large chunks
1 tablespoon olive oil
1 15oz can great northern or navy beans, rinsed and drained
12oz fresh tomatillos, husked and chopped or 2 11oz cans tomatillos, rinsed, drained and coarsely chopped
1/2 cup (1 medium) onion, chopped
1 4oz can diced green chili peppers, undrained
2 cloves garlic, minced
3/4 teaspoon ground cumin
Salt and pepper, to taste
1 14oz can chicken broth
1 cup fresh baby spinach, chopped
2 teaspoons lime juice
Garnish: sour cream (optional) and/or fresh cilantro (optional)
Directions:
Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat. Cook half of the meat in hot oil until brown; remove meat from skillet. Repeat with the remaining meat. Drain off fat. Transfer to your crockpot, stir in drained beans, tomatillos, onion, undrained chili peppers, garlic, cumin and season with salt and pepper, to taste. Pour chicken broth over mixture.
Cover and cook on low 6-7 hours or high 3 1/2 to 4 hours. Stir in spinach and lime juice. Once spinach wilts serve in individual bowl and top with sour cream and/or cilantro (optional) Yum Yum!
For 8 servings in a larger crockpot:
Increase the meat to 2 pounds and brown in an extra-large skillet. Use two 15-ounce cans Great Northern beans or navy beans, 1 1/4 pounds fresh tomatillos or three 11-ounce cans tomatillos, 3/4 cup chopped onion, 3 cloves garlic, 1 teaspoon ground cumin, two 14-ounce cans chicken broth, 2 cups chopped fresh spinach leaves, and 1 tablespoon lime juice. (Do not change the amounts of olive oil, green chile peppers, and salt.)
You need a crockpot to make this recipe
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