Ancho Mole Beef Stew

Ancho Mole Beef Stew
Makes 6
Prep 25 m
Cook 118 m



  1. 1 of 4 Combine flour, 1 tsp ancho chile powder and 1/8 tsp of the salt. Dredge beef in mixture and reserve leftover mixture.
  2. 2 of 4 In a large pot, heat 1 tbsp of the oil over medium-high heat. Add beef and saute 5 minutes, turning once. Remove to a plate. Add remaining 1 tbsp oil, the onion and garlic; cook 3 minutes. Stir in reserved flour mixture, mole paste, broth, 1 cup water, tomatoes, oregano and remaining 2 tsp chile powder.
  3. 3 of 4 Return beef to pot. Cover and simmer over medium-low heat 90 minutes, stirring occasionally. Add potatoes, carrots and remaining 3/8 tsp salt. Simmer an additional 20 minutes, until vegetables are tender.
  4. 4 of 4 Add hominy and garnish with cilantro.
Nutrition Information for Ancho Mole Beef Stew
Servings Per Recipe: 6
Per Serving: 55 mg chol., 3 g sat. fat, 406 kcal cal., 13 g Fat, total, 31 g pro., 807 mg sodium, 44 g carb., 8 g fiber