Beef Pozole with Cheddar Cheese

• 1 Tbsp. oil
• 2 lb. stewing beef, cut into 1-inch cubes Safeway 1 lb For $5.49 thru 02/09
• 1 tsp. ground cumin
• 2 medium jalapeno peppers, chopped
• 1 jar (185 g) roasted red peppers, drained, chopped
• 1 can (10 fl oz/284 mL) beef broth
• 1 can (28 fl oz/540 mL) diced tomatoes, undrained King Sooper's 1 lb For $0.99 thru 02/09
• 3/4 cup Bull's-Eye Raging Bull Barbecue Sauce
• 1 can (15 oz/425 g) golden or white hominy, drained
• 1 can (12 fl oz/341 mL) whole kernel corn, drained
• 1 pkg. (200 g) Cracker Barrel Extra Old Cheddar Cheese, cut into 18 cubes

1. Heat oil in large saucepan on medium-high heat.
2. Add meat and cumin; mix well.
3. Cook 10 to 15 min.
4. or until meat is evenly browned, stirring occasionally.
5. Add jalapeno peppers, roasted red peppers, broth and tomatoes with their liquid; mix well.
6. Bring to boil.
7. Reduce heat to medium-low; simmer 30 min., stirring occasionally.
8. Add barbecue sauce, hominy and corn; mix well.
9. Simmer an additional 30 min., stirring frequently.
10. Divide cheese evenly among six serving bowls.
11. Top with the stew.

oil, stewing beef, ground cumin, jalapeno peppers, red peppers, beef broth, bullseye raging, golden, kernel corn, cheddar cheese

Taken from www.kraftrecipes.com/recipes/beef-pozole-cheddar-cheese-87379.aspx (may not work)