Directions

1. Pat pork chunks dry with a paper towel, to remove any excess moisture. Season pork with ½ teaspoon salt and ½ teaspoon pepper.
2. Heat oil in a large skillet over medium-high heat. Cook pork, in batches if necessary, stirring often for 5 minutes or until browned. Remove pork from skillet and place in 6-quart slow cooker.
3. Add white beans, tomatillos, green chile peppers, onion, garlic, cumin and 1 teaspoon salt to slow cooker. Pour chicken broth over mixture.
4. Cover and cook on high heat for 5-6 hours or on low heat for 7-9 hours or until pork is fork tender.
5. Stir in baby spinach and lime juice.
6. Serve and top with sour cream and fresh cilantro if desired.

Ingredients

• 3 ½ pounds boneless pork butt, trimmed and cut into 1 inch chunks
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 1 tablespoon vegetable oil
• 2 (15 oz) cans white beans, such as Cannellini, Navy or Great Northern, rinsed and drained
• 1 (26 oz) can tomatillos, drained and chopped
• 1 (4 oz) can diced green chile peppers, undrained
• 1 cup chopped onion (1 medium-large onion)
• 4 garlic cloves, minced
• 1 ½ teaspoon cumin
• 1 teaspoon salt
• 1 (14 oz) can chicken broth
• 7 oz baby spinach
• 3 teaspoons freshly squeezed lime juice
• light sour cream and snipped fresh cilantro for topping (optional)