Spicy Lamb and Chorizo Chili

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

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