Combine garlic, orange, paprika, and arbol chili powder in the bowl of a food processor fitted with the blade attachment. Pureé until smooth, set aside. 

Season pork pieces generously with salt and pepper. 

Heat oil in a large dutch oven over medium-high heat. Add pork and brown, stirring occasionally until golden on all sides, about 10 minutes. Add leeks, carrots, and rosemary and season again with salt and pepper. 

Cook, stirring occasionally, until leeks are just starting to brown, about 4 minutes more. Add orange puree and cook, stirring to fry the sauce for 2 minutes. 

Add chicken broth and scrape up any browned bits on the bottom of the pot. Bring to a boil then reduce heat to a simmer. Cook, uncovered, until pork is tender, about 1 hour. 

Meanwhile, heat oven to 400°F and spray a baking sheet with nonstick spray. Arrange Mrs. T's Classic Onion Pierogies on the tray. Spray tops with more nonstick spray. Bake 15-20 minutes or until crispy and golden. 

Add spinach and beans to the stew and stir to melt spinach into the broth. Taste and add more salt and pepper if needed. Ladle stew into bowls and top with 1 or 2 pierogies. Serve any extra pierogies on the side for dipping.