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.