- Rub lamb shoulder and lamb chorizo with 1 ounce achiote, 1 ounce garlic, juice of 1 lime, salt, pepper, and 1 ounce of olive oil. Cut into 1-inch pieces.
- Brown lamb in a large stock pot. Add remaining ingredients through pepper to pot. Bring to a boil, then reduce to simmer for about 4 hours until tender. Note: this soup can be made up to five days ahead of time and refrigerated.
- Serve with warm tortillas, chopped cabbage, diced raw onion, lime wedges, and fresh cilantro.