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© Meredith Corporation. All rights reserved. Used with permission.
In a shallow dish, whisk flour, 1 teaspoon chile powder and salt. Coat beef with the flour mixture; reserve unused flour.
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.
Add onion and garlic to the pot and cook over medium heat, stirring to keep garlic from burning, for about 4 to 5 minutes. Sprinkle with 1/4 cup water, if needed. Scrape up any browned bits from the bottom of the pot.
Stir in the beef and any accumulated juices, the reserved flour mixture, broth, tomatoes, 1 cup water and the oregano. Bring to a boil. Reduce heat to medium-low. Gently simmer for 1 hour, stirring occasionally.
Add hominy, carrots, green pepper and the remaining 1/2 teaspoon chile powder. Simmer, covered, for 20 to 25 minutes or until carrots are tender.
Stir in cilantro and serve with cooked brown rice.