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© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from roast. Cut meat into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat. Cook half of the meat in hot oil until brown; remove meat from pan. Repeat with the remaining meat. Drain off fat.
Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in drained beans, tomatillos, onion, undrained chiles, garlic, cumin and salt. Pour broth over mixture in cooker.
Cover and cook on Low for 6 to 7 hours or on High for 3 1/2 to 4 hours.
Stir in spinach and lime juice. If desired, top each serving with sour cream and/or cilantro.