Beef Pozole With Cheddar Cheese
- Prep Time: 25 Minutes(Total time: 1 Hour 35 Minutes)
- Serving Size: 8
- 3 Whole Guajillo Chiles, Stemmed, Seeded
- 1 Ancho Pepper, Stemmed, Seeded
- 1/4 cup KRAFT Zesty Italian Dressing
- 2 pounds Beef For Stew, Cut Into 1 Inch Cubes
- 1 teaspoon Ground Cumin
- 2 quarts (8 cups) Beef Broth
- 1 can (14-1/2 ounces) Diced Tomatoes, Drained
- 2 cans (15 ounces each) Hominy, Drained
- 1 can (14-1/2 ounces) Corn, Drained
- 8 ounces KRAFT Sharp Cheddar Cheese, Cut Into 16 Slices
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.
KRAFT KITCHENS TIPS
This Mexican stew's name, pozole, refers to whole-kernel hominy -- kernels of dried corn that have been treated with an alkali solution and boiled to loosen the skin, which is then scrubbed off. When boiled further, they puff up.
Garnish individual servings with BREAKSTONE'S or KNUDSEN Sour Cream, chopped cilantro and KRAFT Shredded Cheddar & Monterey Jack Cheese.
RECIPE COURTESY OF KRAFT FOODS