BEEF POZOLE WITH CHEDDAR CHEESE

Beef Pozole with Cheddar Cheese image

Chiles, ancho peppers, cumin and hominy simmer into a broth so authentic, you'll think you're south of the border, or at least at your favorite Mexican joint.

Provided by My Food and Family

Categories Recipes

Time 1h35m

Yield Makes 8 servings, 2 cups each.

Number Of Ingredients 10

Ingredients

3 whole guajillo chiles, stemmed, seeded
1 ancho chile, stemmed, seeded
1/4 cup KRAFT Zesty Italian Dressing
2 lb. beef for stew, cut into 1-inch cubes
1 tsp. ground cumin
2 qt. (8 cups) beef broth
1 can (14-1/2 oz.) diced tomatoes, drained
2 cans (15 oz. each) hominy, drained
1 can (14-1/2 oz.) corn, drained
8 oz. KRAFT Sharp Cheddar Cheese, cut into 16 slices

Steps:

Place peppers in small bowl. Add enough hot water to cover peppers; let stand 20 minutes or until softened. Place peppers and 1/2 cup of the reserved soaking water in blender container; cover. Blend until pureed. Set aside.
Heat dressing in large stew pot on medium-high heat. Add meat and cumin; cook and stir 5 minutes or until meat is evenly browned. Add pepper puree and beef broth; mix well. Bring to boil. Reduce heat to medium-low; simmer 30 minutes.
Add tomatoes, hominy and corn; mix well. Simmer an additional 30 minutes, stirring frequently.
Place cheese in bottoms of bowls; cover with stew.

Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1410 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g