Ingredients
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
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.
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.
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.