Green Chile Pork Stew

This stew is definitely "comfort food" especially on cold days. Served with a side of hot, crusty bread, it makes a very hearty and filling meal. 1 lb. pork tenderloin Salt and ground black pepper 1 Tbs olive oil 3 cans Great Northern beans Yellow carrots* (canned, frozen or fresh) 1 - 10 oz. box chopped spinach, thawed 1 tsp. minced garlic 1 - 4.5 oz. can chopped green chilies 1 tsp. cumin Cube pork, sprinkle lightly with salt and pepper. Heat olive oil in large pan or Dutch Oven over medium heat. Add pork, cook 4-5 minutes or until lightly browned. Stir in remaining ingredients, except for 1 can of beans. Empty remaining can of beans into a small mixing bowl (do not drain); mash until fairly smooth. Stir in 1 cup water, mix well. Add to other ingredients in pan. Bring to a simmer. Cook, covered, about 15 minutes or until pork is cooked through, stirring occasionally. Ladle into soup bowls and enjoy! *Yellow carrots are pretty hard to find. If they are not available, I use baby carrots, cut into small chunks.