Main dishes

Beef Pozole with Cheddar Cheese

photo by:kraft

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.

time

prep:

25 min

total:

1 hr 35 min

servings

total:

8 servings, 2 cups each

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What You Need

whole guajillo chiles, stemmed, seeded

ancho pepper, stemmed, seeded

1/4

cup KRAFT Zesty Italian Dressing

lb. beef for stew, cut into 1-inch cubes

tsp. ground cumin

qt. (8 cups) beef broth

can (14-1/2 oz.) diced tomatoes, drained

cans (15 oz. each) hominy, drained

can (14-1/2 oz.) corn, drained

oz. KRAFT Sharp Cheddar Cheese, cut into 16 slices

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.

Kraft Kitchens Tips

Food Facts

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.

Make Ahead

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.

Food Facts

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.

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patty12104

posted:

2/5/2011

This is a recipe that we really enjoyed. I made the changes recommended by the "authentic pozole" reviewer, and thought it added a lot. This is a keeper. I did cook the stew meat much longer than the 30 min. to increase the tenderness.

moemoe01

posted:

1/20/2008

THIS IS A GOOD MEAL. TO MAKE IT REALLY AUTHENTIC, SUBSTITUTE PORK FOR THE BEEF. ALSO, WHEN SERVING, ADD FINELY CHOPPED JALAPENOS, DICED RAW ONIONS, GROUND CHILI POWDER, AND A SQUIRT OF FRESH LIME JUICE! THIS TOUCH MAKES IT AUTHENTIC AND DELICIOUS!

Heather31705

posted:

11/21/2006

I will definitely make this recipe again. It was delicious!

katiegratie

posted:

5/22/2006

Really good and easy to make. I would add some other peppers next time because it wasn't that hot. I also added sour cream and nacho chips. It was really good! My husband loved it!

heatherwlms

posted:

12/16/2004

I wasn't able to find the peppers as well so I just used a mild and hot blend and it turned out fine. Very good and I never used hominy before so it was a chance to try something new!

lisashaw1

posted:

9/8/2004

Awesome. Had a hard time finding the peppers called for so I substituted green chili's, chili sauce, and a poblano pepper. Also added fresh cilantro, fresh lime, and onion. My husband does not like my cooking, but he loved this! Serve with cornbread. Very tasty! Great for a winter meal.

Edjbud

posted:

1/26/2004

good recipe but it could use garlic, and poss some parsely.