In a heavy saucepan, combine broth, chiles and cayenne pepper. Cover and simmer over medium heat. When chiles are soft, about 12 minutes, puree chili mixture (either in batches in the blender or right in the pot with a stick blender). Set aside.

Chop the chorizo into small dice. Stir chorizo into a heavy large pot over medium-high heat. Cook until drippings come to a simmer. Transfer to a sieve set over a bowl. Let chorizo drain for a few minutes.

Return 2 tbsp of the chorizo drippings to the same pot and heat over medium-high heat. Discard remaining drippings. Add onions, garlic, mexican oregano and cumin and saute until onions begin to soften. This should take around 5 minutes.

Sprinkle lamb with salt and pepper. Make sure to cover all of the meat. Add to the pot and saute until lamb is no longer pink outside, around 10 minutes. Add reserved chile puree and the drained chorizo. Reduce heat to medium-low. Stir occasionally. Simmer for 1 hour until meat is tender.

Add posole. Simmer uncovered, until lamb is tender and liquid thickens. Stir once in awhile. This should take around 15 minutes. Season with salt and pepper (altho' it may not be necessary).

Serve topped with sour cream, salsa, and chopped cilantro.

NOTES : Risa's notes:
To lower the fat a bit, use a bit less of the drippings in the actual chili mixture. After you drain the chorizo, throw out the rest of the drippings and only use what is actually left in the pot. Also, take all fat off lamb and chop it into small pieces.

THIS IS A KEEPER. Great.

From: RisaG.
FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Mon, 18 Feb 2002