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Ingredients

Directions

  • Combine flour, 1 tsp ancho chile powder and 1/8 tsp of the salt. Dredge beef in mixture and reserve leftover mixture.

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  • In a large pot, heat 1 tbsp of the oil over medium-high heat. Add beef and sauté 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.

  • 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.

  • Add hominy and garnish with cilantro.

Nutrition Facts

406 calories; 13 g total fat; 55 mg cholesterol; 807 mg sodium. 44 g carbohydrates; 31 g protein;

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