Heat olive oil in a large pot over medium heat. Once hot, add sausage to the pan.

Once the sausage is seared on one side, mix it together to allow it to cook slightly.

While the sausage cooks, slice the green pepper.

Add the peppers to the pot, then stir everything together well.

Add the canned tomatoes and jalapeños and stir once more.

Add the spinach on top of everything and place the lid on the pot.

Cook until the spinach is wilted, about 6–7 minutes.

Meanwhile, measure out all the spices with the kosher salt and get the beef stock ready.

Once the spinach is wilted, mix it into the sausage. Next, add in the spices and mix again. Finally, add the broth and stir.

Cover and cook for 30 minutes, reducing the heat to medium-low.

Remove the lid from the pan and let simmer for 15 minutes longer. Serve and enjoy!