Collin's Notes:
Expand3 pounds lamb shoulder, cut into 1.5 to 2 -inch cubes Ask a question about this ingredient
3 pounds peeled sweet potatoes, cut into large (1.5-inch) cubes. Ask a question about this ingredient
10 garlic cloves Ask a question about this ingredient
1 medium onion, cut into rounds Ask a question about this ingredient
6 large dried pasilla chiles, stemmed and seeded Ask a question about this ingredient
4 large dried ancho chiles Ask a question about this ingredient
1 dried chile de arbol Ask a question about this ingredient
1 chipotle pepper in adobo (with 1 tsp of the adobo sauce) Ask a question about this ingredient
2 teaspoons dried oregano Ask a question about this ingredient
1 teaspoon freshly ground black pepper Ask a question about this ingredient
1/2 teaspoon cumin Ask a question about this ingredient
3 cups homemade chicken stock Ask a question about this ingredient
1/4 cup diced epazote (or cilantro if you can't find epazote) Ask a question about this ingredient
2 tablespoons vegetable oil or olive oil Ask a question about this ingredient
1 bottle of beer (Negro Modelo is good) Ask a question about this ingredient
Toss the sweet potatoes with olive oil and salt and spread them on a baking sheet with the onions and garlic, and place them in the middle of a 450 degree oven for ½ hour. It's okay if the sweet potatoes aren’t done at this point – you mainly want to get some browning, and they'll finish with the rest of the chili later. If the garlic looks like it is turning too brown too fast, it's okay to take it out early. When you take them out, reset your oven for 250 degrees.
Ask a question about this stepMeanwhile, you're going to need to toast the dried chiles on a dry griddle or skillet. You have to slit them up the side, open them out flat and press them down firmly on the skillet. Use a spatula, of course. It only takes a few seconds on each side.
Ask a question about this stepChoose your chili pot. The best is either a 4 or 6 quart cast iron or enameled cast iron dutch oven. Pour two cups of the chicken stock into the pot, toss in the toasted chilis, and weight them down with a plate for 30 minutes.
Ask a question about this stepAfter the chilis are rehydrated, take off the plate and add the onions and garlic, the chipotle and adobo sauce, the oregano, pepper and cumin . . .and one heaping handful of the sweet potatoes. Bring them to a simmer and let them simmer – covered – until the sweet potatoes are very soft.
Ask a question about this stepTransfer the chilies and everything else in the pot to a blender or food processor and blend it smooth.
Ask a question about this stepNow for the meat. Heat the oil in the chili pot over medium-high heat. When hot, add the lamb chunks and brown them thoroughly — about 8 minutes total.
Ask a question about this stepAdd the chile/sweet potato puree to the lamb and stir for a couple of minutes as the mixture comes to a simmer. Add the remainder of the chicken stock, cover the pot, and transfer it to a 250 degree oven. Continue to simmer until lamb is tender, about 2 to 2½ hours.
Ask a question about this stepAfter two hours, add the epazote (or cilantro) and the remaining sweet potatoes. Use the beer to adjust the consistency of the sauce. If you're lucky, you'll just need to add half a bottle and drink the rest. If not, add the whole bottle and open another for yourself.
Ask a question about this stepPartially cover and return the pot to the oven for another 20-30 minutes, until the sweet potatoes are done but are not falling apart. Ideally, they should have about the same consistency as the lamb.
Ask a question about this stepTaste and season with salt. I like to serve this with condiments like crumbled feta cheese (or goat cheese), sour cream, diced red onion, tortilla strips, and a chopped mix of cilantro and mint, so that each person can doctor the chili how they want.
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Merrill is a co-founder of food52.
