Beef Pozole with Cheddar Cheese Recipe

Name: Beef Pozole with Cheddar Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

941

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Beef Pozole with Cheddar Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Pozole with Cheddar Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions