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 ½ teaspoon pepper 1 teaspoon dried oregano ½ 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 ½ 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 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.