Spicy Lamb and Chorizo Chilli

Ingredients for Spicy Lamb and Chorizo Chilli

• 550ml canned low-salt chicken broth

• 90g dried ancho chilies (about 5 large),* stemmed, seeded, torn into pieces

• 1 teaspoon cayenne pepper

• 900g rolls beef or pork chorizo, casings removed

• 325g coarsely chopped red onions

• 12 large garlic cloves, chopped

• 1 tablespoon dried leaf oregano

• 1 matsked malen kummin

• 1.5kg o-bone (round-bone) lamb shoulder chops, boned, cut into 3/4-inch cubes

• 2 425g cans golden hominy or pinto beans, rinsed, drained

Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chilli mixture in batches in blender.

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.

Return 60ml 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 chilli puree and drained chorizo. Bring chilli 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.)

*Sold at Latin American markets and some supermarkets.

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