Rustic Lamb Chili With Mushrooms

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Frontera Fiesta
Nutrition per serving    (USDA % daily values)
CAL
681
FAT
139%
CHOL
57%
SOD
39%

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Ingredients for 6 servings

16 garlic cloves, unpeeled

12 large (about 4 ounces total) dried pasilla chiles, stemmed and seeded

2 teaspoons dried oregano, preferably Mexican

½ teaspoon black pepper, preferably freshly ground

¼ teaspoon cumin, preferably freshly ground

2 tablespoons vegetable or olive oil

2 pounds lamb shoulder, cut into 1-inch cubes

3 cups beef broth

3 pounds assorted mushrooms (such as a combination of button, shiitake and oyster), stemmed, sliced (you’ll have about 8 cups)

¼ cup thinly sliced epazote (or cilantro if epazote is unavailable)

1 to 2 tablespoons Frontera Chipotle Hot Sauce

3 tablespoons masa harina

Salt

Garnishes: Crumbled fresh goat cheese, chives, crumbled Frontera Tortilla Chips, chopped cilantro

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