Chili Verde Soup

1 ½ pounds boneless pork shoulder roast

1 tablespoon olive oil

1 15 ounce can Great Northern beans or navy beans, rinsed and drained

12 ounces fresh tomatillos, husked and coarsely chopped, or two 11-ounce cans tomatillos, rinsed, drained, and coarsely chopped

½ cup chopped onion (1 medium)

1 4 ounce can diced green chile peppers, undrained

2 cloves garlic, minced

¾ teaspoon ground cumin

½ teaspoon salt

1 14 ½ ounce can chicken broth

1 cup chopped fresh spinach leaves

2 teaspoons lime juice

Sour cream (optional)

Snipped fresh cilantro (optional)

Directions at bhg.com

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