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.