When you're shopping for fresh tomatillos, look for firm ones with tight-fitting, dry husks. Avoid shriveled or bruised tomatillos.
To use a 5- to 6-quart slow cooker:
Increase the meat to 2 pounds and brown in an extra-large skillet. Use two 15-ounce cans Great Northern beans or navy beans, 1 1/4 pounds fresh tomatillos or three 11-ounce cans tomatillos, 3/4 cup chopped onion, 3 cloves garlic, 1 teaspoon ground cumin, two 14-ounce cans chicken broth, 2 cups chopped fresh spinach leaves, and 1 tablespoon lime juice. (Do not change the amounts of olive oil, green chile peppers, and salt.) Makes 8 servings. Nutrition Facts per serving for 5- to 6-quart slow cooker: 338 cal., 11 g total fat (3 g sat. fat), 77 mg chol., 680 mg sodium, 29 g carbo., 6 g fiber, 32 g pro.