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Ingredients

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Directions

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  • In a shallow dish, whisk flour, 1 teaspoon of chile powder and salt. Coat beef with flour mixture; reserve unused flour.

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  • Heat oil in a large pot or Dutch oven over medium-high heat. Add beef and cook, turning, until all sides are browned, about 5 minutes. Remove to a plate and reserve.

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  • Add onion and garlic to pot and cook over medium heat, stirring to keep garlic from burning, about 4 to 5 minutes. Sprinkle with 1/4 cup water, if needed. Scrape up any browned bits from bottom of pot.

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  • Stir in beef and any accumulated juices, reserved flour mixture, broth, tomatoes, 1 cup water and dried oregano. Bring to a boil. Reduce heat to medium-low. Gently simmer 1 hour, stirring occasionally.

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  • Add hominy, carrots, green pepper and remaining 1/2 teaspoon chile powder, if using. Simmer, covered, for 20 to 25 minutes or until carrots are tender.

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  • Stir in cilantro and serve with cooked brown rice.

Nutrition Facts

469 calories; 7 g total fat; 2 g saturated fat; 33 mg cholesterol; 797 mg sodium. 72 g carbohydrates; 44 g fiber; 26 g protein;

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