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guajillo chiles ancho chile Italian dressing beef for stew ground cumin beef broth tomatoes hominy corn Cheddar cheese
Viewed: 29 - Published at: 3 years agoIngredients
- 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
Method
- Place peppers in small bowl.
- Add enough hot water to cover peppers; let stand 20 minutes or until softened.
- Place peppers and 1/2 cup of the reserved soaking water in blender container; cover.
- Blend until pureed.
- Set aside.
- Heat dressing in large stew pot on medium-high heat.
- Add meat and cumin; cook and stir 5 minutes or until meat is evenly browned.
- Add pepper puree and beef broth; mix well.
- Bring to boil.
- Reduce heat to medium-low; simmer 30 minutes.
- Add tomatoes, hominy and corn; mix well.
- Simmer an additional 30 minutes, stirring frequently.
- Place cheese in bottoms of bowls; cover with stew.
