Pork Chile Verde- Crock Pot Style

INGREDIENTS:
2 lbs boneless pork shoulder
1 15 oz can navy beans
12 oz fresh tomatillos
1 medium onion
4 oz green chile peppers
3 cloves garlic
3/4 teaspoon ground cumin
1/2 teaspoon salt
14 oz chicken broth
1 cup chopped spinach
2 limes
sour cream
cilantro

PREP:
- Cut meat into 3 inch pieces (or smaller, if you want).  Trim away the fat.  Brown the meat in hot vegetable oil; drain.
- Peel, since, and chop tomatillos into large chunks.  Tomatillos are best when firm and the skin just starts to crack; they shouldn't be bruised or withered.  Finely mince garlic and green chile peppers.  Chop up the onion.  I can't chop onions without crying, so I usually just wear a scuba mask.

- Drain and rinse beans.

DO IT:
- Put pork in the crock pot followed by everything else listed in "prep" section.  Add cumin and salt, followed by chicken broth

- Cover and cook on low heat for seven hours.
- Just before serving, stir in spinach and juice from one lime.
- In a separate bowl: mix sour cream, chopped cilantro, and juice from another lime.  Serve on the side as a topper.