Time: 1 hour
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 poblano peppers (about 1 lb), seeded and thinly sliced
• 6 jalapeno peppers, seeded and finely diced
• 6 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 lb trimmed pork shoulder cut into small dice
• 2 15 oz cans pinto beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 16 oz baby spinach
• 1/2 cup chopped cilantro plus more for garnish
• Rice, tortilla chips, sliced green onions and small cubes of pepper jack cheese for garnish
1. Heat oil in a stockpot over medium heat. Add the onion, poblano peppers, and jalapeno peppers and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
2. Add the garlic, salt, pepper, oregano, and cumin and cook for another minute.
3. Add the pork and cook until the meat has become firm and even lightly browned, about 5 minutes.
4. Add the pinto beans and chicken broth.
5. Bring to a boil. Reduce heat and simmer until thick and the meat is tender, about 35-40 minutes.
6. Stir in spinach and cilantro and simmer until just tender, about 2-4 minutes.
7. Garnish with cilantro leaves.
8. Serve with rice, tortilla chips green onions, and pepper jack cheese on the side
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