Spicy Lamb And Chorizo Chili

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 2 1/4 cups low sodium chicken broth
• 3 ounces dried ancho chiles, stemmed, seeded, torn into pieces (about 5 large)
• 1 teaspoon cayenne pepper
• 2 lbs beef or 2 lbs lamb chorizo sausages, casings removed
• 2 cups coarsly chopped red onions
• 12 garlic cloves, chopped
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 3 1/4 lbs lamb shoulder, round-bone in chopped trimmed, boned, but into 3/4 inch cubes
• 2 (15 ounce) cans yellow hominy, rinsed, drained

Recipe

• 1 combine broth, ancho chilies, and cayenne pepper in heavy medium sucepan.
• 2 cover and simmer over medium heat until chilis softn, about 12 minutes.
• 3 puree mixture in blender in batches.
• 4 saute chorizo in heavy large pot over medium-high heat until drippings come to a simmer, breaking up meat with back of spoon.
• 5 transfer to fine strainer set over bowl. let drain for 10 minutes.
• 6 return 3/4 cup chorizo drippings to same pot and heat over medium-high heat. you can disgard any remaining drippings.
• 7 add onions, garlic, oregano, and cumin.
• 8 saute until onions begin to soften, about 5 minutes.
• 9 sprinkle lamb with salt and pepper. add to pot.
• 10 saute until lamb is no longer pink on outside, abut 10 minutes.
• 11 add chili puree and drained chorizo.
• 12 bring chili to boil, stirring occasionally.
• 13 reduce heat to medium-low, cover, and simmer 1 hour.
• 14 add hominy. simmer uncovered until lamb is tender and liquid thickens, stirring occasionallly, about 15 minutes.
• 15 season to taste with salt and pepper.