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SPICY LAMB AND CHORIZO CHILI




Source of Recipe


the web


List of Ingredients




2 1/4 cups canned low-salt chicken broth
3 ounces dried ancho chilies (about 5 large),* stemmed, seeded, torn into
pieces
1 teaspoon cayenne pepper
2 1-pound rolls beef or pork chorizo, casings removed (Mexican type - not Spanish)*
2 cups coarsely chopped red onions
12 large garlic cloves, chopped
1 tablespoon dried leaf oregano
1 tablespoon ground cumin
3 1/4 pounds o-bone (round-bone) lamb shoulder chops, boned, cut into
3/4-inch cubes
2 15-ounce cans golden hominy or pinto beans, rinsed, drained


Recipe



Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over
medium heat until chilies soften, about 12 minutes. Puree chili mixture in
batches in blender.

Stir chorizo in heavy large pot over medium-high heat until drippings come to
simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl.
Let chorizo drain 10 minutes.

Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat
(discard remaining drippings). Add onions, garlic, oregano and cumin. Sauté
until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and
pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes.
Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally.
Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer
uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15
minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill
uncovered until cold, then cover and keep chilled. Rewarm before serving.)

*Sold at Latin American markets and some supermarkets.

6 to 8 servings
Note:
If your chili tastes bitter, add a little dark brown sugar to the mix.
For serving, set out sour cream, shredded cheddar or Jack cheese, diced
avocado, lime wedges, chopped red or green onion, and chopped cilantro as
accompaniments.
Round out the meal with warm bread, a crisp salad, and cool drinks.