In mixing bowl combine ground pork, crushed fennel seed, garlic powder, chili powder, the 1/4 teaspoon salt, and pepper; mix well.
Cover and refrigerate meat mixture several hours or overnight to allow flavors to blend.
In Dutch oven cook bacon till crisp; drain, reserving drip-pings.
Crumble bacon and set aside.
Cook pork mixture, chopped onion, the 1 teaspoon salt, and garlic salt in reserved bacon drippings for 8 to 10 minutes or till meat is browned and onion is tender.
Drain off fat.
Stir in water, beef bouillon granules, and oregano.
Bring mixture to boiling; reduce heat.
Cover and simmer for 30 minutes.
Add chopped potatoes and frozen spinach.
Return to boiling; reduce heat.
Cover and simmer for 15 to 20 minutes more or till potatoes are tender.
Garnish with the crumbled bacon.
Crockery cooker directions:
Prepare and cook pork mix-ture and bacon as above; drain off fat.
Crumble bacon; set aside.
In electric slow crockery cooker combine pork mixture, only 3 cups water and half of the beef bouillon granules, the oregano, and potatoes.
Cover and cook on low-heat setting for 8 to 10 hours (or on high-heat setting about 4 hours).
Thaw spinach; drain and stir into soup.
Turn to high-heat setting; cover and cook about 15 minutes.
Garnish with bacon.