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.
What You Need
Original recipe yields 8 servings
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
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Let's Make It
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.
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.
Prepare as directed, omitting the tomatoes, hominy, corn and cheese; cool. Cover and refrigerate up to 2 days. When ready to serve, bring the pozole mixture to boil on medium-high heat. Reduce heat to medium-low. Add tomatoes, hominy and corn. Cook 30 minutes, stirring frequently. Serve with cheese as directed.
Pozole recipes, traditionally made with pork broth, may vary in color from white to red to green, depending upon the color of the hominy and the color of the peppers used.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.