In a large skillet fry about 1-2 cups of pork stew pieces. When brown, remove from pan and set aside.
In the same pan, fry the onions on medium heat until they begin to turn brown. Add the garlic, celery, carrot and cumin. Return meat to the pan and add the chorizo.
Add potatoes and tomato puree, mix together for about one minute and then add the vegetable stock. Rinse the beans and add. Cover and cook on low heat until the vegetables are tender.
The spinach should be added when everything else is cooked, cook until ready and serve.
Delicious with crusty bread!
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