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