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
Description
A Piping Hot Chili, Updated With Lamb, Chorizo And Hominy, Makes A Spicy, Delicious—and Completely Satisfying—one-dish Supper.
Bon Appetit Magazine
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