Beef Pozole with Cheddar Cheese

Ingredients

• 1  ancho chile stemmed seeded
• 2 lb beef for stew, cut into 1-inch cubes
• 8 cups beef broth 
• 14 oz regular corn drained canned
• 14 oz canned tomatoes diced drained canned
• 1 tsp ground cumin 
• 3  guajillo chiles whole stemmed seeded
• 30 oz hominy drained canned
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
• 8 oz sharp cheddar cheese cut into 16 slices kraft

Equipment

• bowl
• pot
• blender

Directions

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. Blend until pureed. Set aside.
4. Heat dressing in large stew pot on medium-high heat.
5. Add meat and cumin; cook and stir 5 minutes or until meat is evenly browned.
6. Add pepper puree and beef broth; mix well. Bring to boil. Reduce heat to medium-low; simmer 30 minutes.
7. Add tomatoes, hominy and corn; mix well. Simmer an additional 30 minutes, stirring frequently.
8. Place cheese in bottoms of bowls; cover with stew.