Beef Pozole with Cheddar Cheese

• 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 Safeway 1 lb For $6.99 thru 02/09
• 1 tsp. ground cumin
• 2 qt. (8 cups) beef broth
• 1 can (14-1/2 oz.) diced tomatoes, drained King Sooper's 1 lb For $0.99 thru 02/09
• 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

1. Place peppers in small bowl.
2. Add enough hot water to cover peppers; let stand 20 minutes or until softened.
3. Place peppers and 1/2 cup of the reserved soaking water in blender container; cover.
4. Blend until pureed.
5. Set aside.
6. Heat dressing in large stew pot on medium-high heat.
7. Add meat and cumin; cook and stir 5 minutes or until meat is evenly browned.
8. Add pepper puree and beef broth; mix well.
9. Bring to boil.
10. Reduce heat to medium-low; simmer 30 minutes.
11. Add tomatoes, hominy and corn; mix well.
12. Simmer an additional 30 minutes, stirring frequently.
13. Place cheese in bottoms of bowls; cover with stew.

guajillo chiles, ancho chile, italian dressing, beef for stew, ground cumin, beef broth, tomatoes, hominy, corn, cheddar cheese

Taken from www.kraftrecipes.com/recipes/beef-pozole-cheddar-cheese-62823.aspx (may not work)