Spicy Lamb and Chorizo Chili
Ready In: 1 hr 15 mins
Serves: 6-8
Yields: 6-8
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 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
- 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.
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