Chiles, ancho peppers, cumin and hominy simmer into a broth so authentic, you'll think you're south of the border, or at least at your favorite Mexican joint.
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield Makes 8 servings, 2 cups each.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1410 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
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