Recipe by Az B
From Bon Appetit. I haven't tried this one yet. Would be great topped with cilantro, sour cream, grated cheddar or Monterey Jack cheese, chopped red or green onion, and salsa. Look for chorizo in the refridgerated meat or deli case, and for dried ancho chilies at Latin markets, specialty food stores, or some supermarkets
- 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 pork 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
Directions See How It's Made
- Combine broth, ancho chilies, and cayenne pepper in heavy medium sucepan.
- Cover and simmer over medium heat until chilis softn, about 12 minutes.
- Puree mixture in blender in batches.
- Saute chorizo in heavy large pot over medium-high heat until drippings come to a simmer, breaking up meat with back of spoon.
- Transfer to fine strainer set over bowl. Let drain for 10 minutes.
- Return 3/4 cup chorizo drippings to same pot and heat over medium-high heat. You can disgard any remaining drippings.
- Add onions, garlic, oregano, and cumin.
- Saute until onions begin to soften, about 5 minutes.
- Sprinkle lamb with salt and pepper. Add to pot.
- Saute until lamb is no longer pink on outside, abut 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 occasionallly, about 15 minutes.
- Season to taste with salt and pepper.