2-1/4 cups low salt chicken broth

3 ounces dried ancho chiles (about 5 large), stemmed, seeded, torn into pieces

1 teaspoon cayenne pepper

two 1 pound beef or pork chorizo sausages, casings removed

2 cups coarsely chopped red onions

12 garlic cloves, chopped

1 tablespoon dried oregano

1 tablespoon ground cumin

3-1/4 pounds lamb shoulder round-bone chops, trimmed, boned (or, the equivalent amount of boneless leg of lamb), cut into ¾ inch cubes

two 15 ounce cans golden hominy, rinsed and drained

Avocado, Boston lettuce, hearts of palm and red onion salad with coriander vinaigrette to accompany

  1. Combine the first three ingredients in heavy medium saucepan. Cover and simmer over medium heat until chiles soften, about 12 minutes.  Puree chile mixture in batches in blender.
  1. Saute chorizo in heavy large pot over medium high heat until drippings come to simmer, breaking up meat with back of spoon. Transfer to fine strainer set over a bowl.  Let chorizo drain 10 minutes.
  1. Return ¼ cup chorizo drippings to same pot and heat over medium-high heat (discard 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, about 10 minutes.  Add chile 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 chili to taste with salt and pepper.  (Can be prepared 3 days ahead.  Cool slightly.  Refrigerate uncovered until cold, then cover and keep refrigerated.  Before serving, rewarm over medium heat, stirring occasionally.)



from Barbara Fairchild, The Bon Appetit Cookbook

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