CHORIZO AND LAMB CHILI
- 2 1/4 cups canned low-salt chicken broth
- 3 oz dried ancho chilies (about 5 large) stemmed, seeded, torn into pieces
- 1 tsp cayenne pepper
- 2 1-lb rolls beef or pork chorizo, casings removed
- 2 cups coarsely chopped red onions
- 12 large garlic cloves, chopped
- 1 tbsp dried leaf oregano
- 1 tbsp ground cumin
- 3 1/4 lbs boneless lamb shoulder, cut into
- 3/4-inch cubes
- 2 15-oz cans golden hominy or pinto beans, rinsed, drained
- Toppings: Try cilantro, sour cream, grated cheddar or Jack cheese, chopped red or green onion or salsa
- Combine first 3 ingredients in heavy medium sauce pan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili 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 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. SautÃ© until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. SautÃ© about 10 min- utes, add chili puree and drained chorizo. Bring chili to boil, and 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.
Syrah, Block 6, Canterbury Vineyard, Sierra Foothills