Pork and Black Bean Soup

6 C. chicken broth
1 Tbsp. chopped canned chipotle peppers in adobo, plus 2 Tbsp. adobo sauce
2 tsp. ground cumin
1 lb. dried black beans, rinsed
1 large red onion, finely chopped
4 cloves garlic, pressed or finely minced
1 1/2 lb. boneless pork shoulder, trimmed of excess fat
kosher salt
sour cream, fresh cilantro, and fresh salsa for serving

In a 5-6 qt. slow cooker, whisk together the chicken broth, chipotles, adobo sauce, and cumin; stir in the beans, onion, and garlic.
Add the pork and cook, covered, until beans are tender and pork easily pulls apart, on low for 7-8 hrs. or on high 5-6 hrs.
Transfer pork to a bowl and shred or break into large pieces. Using a handheld immersion blender (or a standard blender), puree half the soup.

Stir pork back into the soup and season with salt to taste (about 1 1/2-2 tsp.). Serve topped with a dollop of sour cream, cilantro and fresh salsa, if desired.