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Recipes

Spicy Lamb and Chorizo Chili

By Selma Brown MorrowPhotography by Jeff Sarpa

3.7

(9)

Recipe information

  • Yield

    6 to 8 Servings

Ingredients

2

1/4 cups canned low-salt chicken broth

3

ounces dried ancho chilies (about 5 large),* stemmed, seeded, torn into pieces

1

teaspoon cayenne pepper

2

1-pound rolls beef or pork chorizo, casings removed

2

cups coarsely chopped red onions

12

large garlic cloves, chopped

1

tablespoon dried leaf oregano

1

tablespoon ground cumin

3

1/4 pounds o-bone (round-bone) lamb shoulder chops, boned, cut into 3/4-inch cubes

2

15-ounce cans golden hominy or pinto beans, rinsed, drained

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 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. DO AHEAD Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.

    Step 4

    *Sold at Latin American markets and some supermarkets.

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