Quick Pozole-Style Stew with Cheese

• 3 whole guajillo chiles, stemmed, seeded
• 1 can (14-1/2 oz.) chicken broth
• 6 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 1 cup chopped onions
• 1 lb. pork tenderloin, cut into 1-inch pieces Safeway 1 lb For $3.99 thru 02/09
• 1 can (14-1/2 oz.) diced tomatoes, undrained Safeway 1 lb For $1.29 thru 02/09
• 1 can (15 oz.) hominy, drained
• 1 can (11 oz.) corn, drained
• 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
• 2 Tbsp. chopped cilantro

1. Place chiles in saucepan with enough hot water to cover.
2. Cook 10 min.
3. or until softened.
4. Drain chiles, reserving 1/2 cup of the cooking water.
5. Place chiles, the reserved water and the broth in blender; cover.
6. Blend until pureed; set aside.
7. Cook bacon and onions in large saucepan on medium-high heat 10 min.
8. or until bacon is cooked.
9. Add pork; cook and stir 5 min.
10. or until evenly browned.
11. Add chili mixture, tomatoes, hominy and corn; mix well.
12. Bring to boil.
13. Reduce heat to medium-low; simmer 10 min.
14. Stir in cheese and cilantro.

guajillo chiles, chicken broth, bacon, onions, pork tenderloin, tomatoes, hominy, corn, cheeses, cilantro

Taken from www.kraftrecipes.com/recipes/quick-pozole-style-stew-cheese-97902.aspx (may not work)