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1
Brown the stew meat in a large stock pot. While the meat is browning, chop the tomatoes and onion into small peices. Put peices into a food processor and chop it until you have a light red tomato / onion mush.
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2
Once the meat starts browning and begins sticking to the bottom of the stock pot, throw in the tomato/onion mush with a half gallon of water. Make several slices to each jalapeAo only half way through, and add them to the pot. For more spice, chop the top off each jalapeAo. Cover pot set it on high heat and wait for the concoction to begin boiling. By chopping up the tomatoes and onion, it cuts down the time it would take for the tomatoes and onion to boil down.
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3
Once you've had the pot boiling for 15 - 20 minutes, add in as much water as you want to make as much broth as you want. Empty the packets of the Mama Sita sinigang mix into the pot, and let it boil for about 10 minutes.
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4
While you are waiting for it to boil, chop the stems off the spinach and rinse both bushels very well. I usually fill up my sink with cold water and dump the spinach into the sink and move the spinach around to remove any dirt that is sticking to them. Drain and rinse the spinach off, and repeat until you are sure there's no more dirt left on the spinach.
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5
Slowly add in the spinach to the pot. The hot broth will quickly cook the spinach allow g you to add in the remaining spinach. Add the patis, you may add more to your liking. Let the soup boil a few more minutes.
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6
Serve soup over rice and enjoy!
