Spicy Lamb and Chorizo Chili
A hearty and flavorful chili combining tender lamb shoulder, spicy chorizo, and warming ancho chilies with hominy or pinto beans. This Mexican-inspired dish offers complex heat and rich, meaty flavors.
Ingredients
- •2¼ cups chicken broth
- •3 ounces dried ancho chilies
- •1 teaspoon cayenne pepper
- •2 pounds chorizo
- •2 cups red onions
- •12 cloves garlic
- •1 tablespoon dried oregano
- •1 tablespoon ground cumin
- •3¼ pounds lamb shoulder
- •2 cans hominy or pinto beans
- •rinsed
- •drained
Cooking Instructions
- 1.
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.
12 min
- 2.
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.
10 min
- 3.
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.)
90 min
- 4.
*Sold at Latin American markets and some supermarkets.