Spicy Lamb and Chorizo Chili

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READY IN: 1hr 15mins
SERVES: 6-8
YIELD: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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