Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet heat oil over medium high heat. Add meat, half at a time, and cook until browned; drain off fat. Transfer meat to a 3 1/2-or 4-quart slow cooker. Stir in beans, tomatillos, onion, chike peppers, garluc, cumin, and salt. Pour broth over mixture in cooker.

Cover and cook on low-heat settings for 6 to 7 hours or on high setting for 3 1/2 to 4 hours.

Stir in spinach and lime juice. If desired, top each serving with sour cream and cilantro.