- 2 1/4 cups canned low-salt chicken broth
- 3 ounces dried ancho chilies, stemmed, seeded, torn into pieces (see ingredient note)
- 1 teaspoon cayenne pepper
- 2 (1 pound) rolls beef or pork chorizo, casings removed
- 2 cups coarsely chopped red onion
- 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
- 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.
- 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. 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 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.)