• 2 tablespoons olive oil
  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 cloves garlic, pressed
  • 1 teaspoon New Mexico chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon chipotle chile powder
  • ½ teaspoon ground cumin
  • 4 cups low-sodium chicken broth
  • 1 (14.5 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chiles
  • ⅓ cup chopped cilantro
  • 1 (15 ounce) can golden hominy, drained
  • Directions

  • Step 1

    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Combine pork cubes, onion, garlic, chili powder, garlic salt, oregano, pepper, chipotle powder, and cumin in a bowl. Saute in the hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.


  • Step 2

    Add chicken broth, enchilada sauce, green chiles, and cilantro. Stir to blend. Close and lock the lid. Set cooker on high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 3

    Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.

  • Cook's Note:

    Use mild, medium, or hot green chiles, as desired.

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