This amazing pork green chile with spinach has added nutritional value and such great flavor. Plus you can make it Whole30 compliant!
Cut the country style ribs into 1/2 inch pieces. Lay them all out and season with kosher salt and ground black pepper.
Heat the olive oil in a large pot, such as a dutch oven. When the oil is hot, add the diced pork and fry until browned.
Drain any excess oil. Then, add the diced onion and diced garlic. Sauté until fragrant.
Next, dissolve a tablespoon of flour in a tablespoon of cold water. You can always add more flour during this step if you want your soup to be thicker, just make sure to dissolve it in equal amounts of cold water first.
Add the dissolved flour into the pot and sauté, this will help thicken the stew. *
Then add the diced Roma tomatoes and mix.
Add the diced, roasted green chiles to the pot.
Follow this with a big fistful (about 1 1/2 cups) of diced spinach. Allow the spinach to wilt.
Then, add enough water to just cover the meat and vegetables, as well as 1 teaspoon of chicken bouillon, and a pinch of cumin.*
Finally, taste for salt and add any more as needed. Let the stew heat through.
Serve in a bowl as a stew and accompany it with tortillas, rice or beans.
*For Whole30 or gluten-free option, use tapioca flour or arrowroot flour instead.
*For a Whole30 compliant version or if you do not want to use chicken bouillon, use a combination of half water and half chicken broth to cover the meat and vegetables.
*The chicken bouillon does add more flavor, so if you don’t mind using it, I highly recommend it instead of chicken broth.