Puerco en Salsa Verde con calabacitas

• 1 lb. pork loin, in chunks
• 4 peppercorns
• 1/2 bay leaf
• 1 clove garlic
• 1 onion, quartered
• 2 cups salsa verde (Mexican green tomato sauce with chile)
• 4 small zucchinis, cubed
• 2 cups chopped spinach
• 1 chicken bouillon cube
• Salt to taste

Place pork in heavy pot with water to cover, onion, pepper, garlic and bay and boil for 1 hour, skimming off foam. Remove meat, strain the broth and discard spices and onion.

Reduce broth to about 1/2 cup. Return meat to pot, add salsa verde and bouillon cube. Simmer for half an hour.

Add spinach and zucchini and continue cooking for another 1/2 hr., adding broth or water if necessary. The sauce should be quite thick by the end of cooking .Adjust seasonings. Serve with tortillas (makes great tacos!)