Spicy Pork and Refried Bean Soup

Ingredients

For 4 servings

• •2 c. à soupe extra-virgin olive oil
• •1 medium onion, finely chopped
• •3 garlic cloves, thinly sliced
• •1 lb ground pork
• •1 c. à café Diamond Crystal or ½ tsp. Morton kosher salt
• •1 c. à café dried oregano
• •1 c. à café ground cumin
• •0.5 c. à café ground coriander
• •3 –5 chipotle chiles in adobo, finely chopped, plus 3 Tbsp. adobo sauce
• •1 16-oz. can refried beans
• •4 tasse low-sodium chicken broth
• •Cotija cheese, thinly sliced radishes, cilantro leaves with tender stems, (for serving)
• •Freshly ground pepper
• •Lime wedges (for serving)

Method

1. 1.Heat 2 Tbsp. extra-virgin olive oil in a medium heavy pot over medium-high. Cook 1 medium onion, finely chopped, and 3 garlic cloves, thinly sliced, stirring occasionally, until slightly softened, about 4 minutes. Add 1 lb. ground pork, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. dried oregano, 1 tsp. ground cumin, and ½ tsp. ground coriander; cook, stirring and breaking up meat into small pieces, until spices are incorporated, about 2 minutes.
2. 2.Add 3–5 chipotle chiles in adobo, finely chopped, according to preference and 3 Tbsp. adobo sauce; cook, stirring often, until pork is mostly cooked through, 1–2 minutes. Add one 16-oz. can refried beans and 4 cups low-sodium chicken broth; stir, mashing beans as needed to incorporate into broth. Bring to a boil, then reduce heat and simmer until broth is slightly thickened, 8–10 minutes.
3. 3.Ladle soup into bowls and top with cotija cheese, thinly sliced radishes, and cilantro leaves with tender stems; season with freshly ground pepper. Serve with lime wedges.