Ingredients

10 dried mild New Mexico chiles (2 1/2 to 3 oz)

5 cups water

3 1/4 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces

1/2 teaspoon black pepper

1 1/4 teaspoons salt

3 tablespoons lard or vegetable oil

1 large onion, chopped (2 cups)

4 garlic cloves, minced

2 Turkish bay leaves or 1 California

2 teaspoons ground cumin

1 1/2 teaspoons dried oregano, crumbled

3 tablespoons finely chopped canned chipotle chiles in adobo

For dumplings

• 3/4 cup masa harina (corn tortilla mix)
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chilled lard or unsalted butter, cut into small pieces
• 3/4 cup well-shaken buttermilk
• 2 tablespoons chopped fresh cilantro

Description

No One Is Going To Ask 'Where's The Beef?' When Confronted With This Chili. Slowly Cooking The Meat With Lard, Peppers, And Spices Creates A...

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