Directions

1. Heat the oil in a 6-quart saucepot over high heat. Add the chicken and season with the oregano and salt and pepper to taste. Cook until the chicken turns golden brown, about 3 minutes.
2. Add the carrots, onion, and poblano chile and continue cooking until the vegetables turn limp, about 3 minutes.
3. Add the spinach, pinto beans, Pasta Sauce, and 1 cup of water to the pot and stir well. Bring the stew to a simmer and cook uncovered for 20 minutes, or until the chicken is thoroughly cooked.
4. Serve with lime wedges.