Beef Pozole with Cheddar Cheese

• 3 whole guajillo chiles, stemmed, seeded
• 1 whole ancho chile, stemmed, seeded
• 1/4 cup KRAFT Zesty Italian Dressing
• 2 lb. boneless beef chuck eye roast, cut into 1-inch cubes
• 1 tsp. ground cumin
• 2 qt. (8 cups) beef broth
• 2 cans (15 oz. each) hominy, drained
• 1 can (15.2 oz.) corn, drained
• 1 can (14-1/2 oz.) diced tomatoes, drained King Sooper's 1 lb For $0.99 thru 02/09
• 1 pkg. (8 oz.) KRAFT Sharp Cheddar Cheese, cut into 16 slices
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup chopped fresh cilantro

1. Place chiles and ancho peppers in small bowl.
2. Add enough hot water to cover; let stand 20 min.
3. or until peppers are softened.
4. Drain chiles and peppers, reserving 1/2 cup of the soaking water; add all to blender and blend until smooth.
5. Heat dressing in large Dutch oven or large deep skillet on medium-high heat.
6. Add meat and cumin; cook and stir 5 min.
7. or until meat is evenly browned.
8. Add chile puree and broth; mix well.
9. Bring to boil; simmer on medium-low heat 30 min.
10. Add hominy, corn and tomatoes; mix well.
11. Simmer 30 min., stirring occasionally.
12. Place 1 cheese slice in each of 16 soup bowls; fill with meat mixture.
13. Top with sour cream and cilantro.

guajillo chiles, ancho chile, italian dressing, boneless beef chuck eye roast, ground cumin, beef broth, hominy, corn, tomatoes, cheddar cheese, s, fresh cilantro

Taken from www.kraftrecipes.com/recipes/beef-pozole-cheddar-cheese-61844.aspx (may not work)