Chili Verde
INGREDIENTS
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1 1/2 pounds boneless pork shoulder roast
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1 tablespoon olive oil
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1 15 ounce can Great Northern or navy beans, rinsed and drained
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12 ounces fresh tomatillos, husked and chopped, or two 11-ounce cans tomatillos, rinsed, drained, and coarsely chopped
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1/2 cup chopped onion (1 medium)
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1 4 ounce can diced green chile peppers, undrained
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2 cloves garlic, minced
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3/4 teaspoon ground cumin
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1/2 teaspoon salt
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1 14 ounce can chicken broth
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1 cup chopped fresh spinach leaves
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2 teaspoons lime juice
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Dairy sour cream (optional)
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Snipped fresh cilantro (optional)
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