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Prep time: 20 mins
Cook time: 7 hours
Servings: 8
Ingredients
4 oz (4 cups) of baby spinach
1/4 cup of prepared basil pesto
Salt and pepper
2 lbs of boneless country-style pork ribs, discard any excess fat
1-1/2 tbsp of instant tapioca
1 (14 to 15 oz) can of cannellini beans, rinse well and drained
2 cups of chicken broth
1/2 tsp of dried rosemary
2 tsp of minced garlic
1 cup of onions, chopped
Preparations
1. Microwave the rosemary, garlic and onions, stirring not too often, about 4 minutes until the onions are tender.
2. Transfer to a 4-Quart slow cooker and stir in the tapioca, beans and broth.
3. Place the pork into a bowl and season with salt and pepper and transfer into the crock pot.
4. Cook with the lid on for 6 to 7 hours on LOW until pork is tender.
5. Skim any excess fat from the stew surface using a large spoon.
6. Using a kitchen tongs, break the cooked pork into large 1-inch chunks.
7. Mix in the pesto, then a handful of the spinach, at a time .Let it sit about 5 minutes until the spinach wilts.
8. Adjust the thickness with more hot broth if necessary.
Season with salt and pepper to taste and serve.
