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Cut meat into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat. Working in batches, brown the meat in the skillet. Drain off fat. Transfer meat to the slow cooker.
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Stir in drained beans, a jar of Molli Mexico City cooking sauce, and salt.
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Pour broth over mixture.
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Close lid and cook on low-heat setting for 6 hours or on high-heat setting for 4 hours.
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When done, and just before serving, stir in spinach. If desired, garnish each serving with cilantro.