Spicy Pork and Refried Bean Soup

• servings: 4 servings

Ingredients

2 Tbsp. extra-virgin olive oil

1 medium onion, finely chopped

3 garlic cloves, thinly sliced

1 lb. ground pork

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1 tsp. dried oregano

1 tsp. ground cumin

½ tsp. ground coriander

3–5 chipotle chiles in adobo, finely chopped, plus 3 Tbsp. adobo sauce

1 16-oz. can refried beans

4 cups low-sodium chicken broth

Cotija cheese, thinly sliced radishes, cilantro leaves with tender stems, (for serving)

Freshly ground pepper

Lime wedges (for serving)

Directions

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.

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.

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.