Prepare the chilis

1. Preheat the oven to 375 degrees Fahrenheit.
2. Place the chilis on an unlined baking sheet.
3. Place the chilis in the oven and toast them until they’re fragrant, 3-4 minutes.
4. Remove the chilis from the oven and let them cool.
5. Slice the chilis open and remove the seeds and ribs.
6. Place the chilis in heatproof bowl and cover with boiling water. Let the chilis soften in the water for 10-15 minutes while you prepare the rest of the soup.

Prepare the pork and bean soup

1. Heat 3 Tablespoons of olive oil in a large soup pot over medium heat. Once the oil is hot and shimmering, about 3 minutes, add the diced pork to the pot along with 1 teaspoon salt.
2. Increase the heat to high and brown the pork, allowing any liquid to evaporate, 9-10 minutes.
3. Transfer the browned pork to a clean bowl.
4. Add the remaining 2 Tablespoons of oil to the now empty pot.
5. Add the onions and ½ teaspoon salt, cook over medium heat until the onions are soft and translucent, 5-6 minutes.
6. Add the garlic, smoked paprika and oregano to the onions and cook until fragrant, 60-90 seconds.

Prepare the chili sauce

1. Transfer the soaked chilis and the soaking liquid into a blender.
2. Add the onion mixture to the blender.
3. Blend until the mixture is smooth and homogenous.

Cook the pork and bean soup

1. Add the browned pork back to the pot.
2. Add the chili sauce mixture, the box of bone broth, 6 cups of water and the bay leaves to the pot. Bring the soup to a boil then reduce the heat to low. Let the soup simmer, uncovered for 30 minutes.
3. Add the beans to the pot and cook until they are warmed through, 30 minutes.
4. Add the juice of 2 fresh limes. Taste the soup and add more kosher salt and lime juice if desired.
5. Ladle the hot soup into deep bowls, top with cabbage and radish slices and serve with extra lime wedges.