Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 1/2 pounds pork shoulder cut into bite-sized pieces
- Salt and pepper to taste
- 4 cups low-sodium chicken broth
- 2 cans white hominy (15 ounces each) drained and rinsed
- Fresh cilantro chopped, for garnish
- Sliced radishes for garnish
- Lemon or lime wedges for serving
Instructions
- Set the Instant Pot to 'Sauté' mode and heat the olive oil. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic, chili powder, oregano, and cumin, and sauté for another minute until fragrant.
- Add the pork shoulder pieces to the pot and season with salt and pepper. Sauté until the pork is browned on all sides.
- Add the chicken broth and hominy to the pot. Stir to combine all the ingredients. Secure the lid of the Instant Pot, set the valve to 'Sealing', and cook on high pressure for 45 minutes.
- After cooking, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure. Open the lid carefully and adjust the seasoning if necessary.
- Serve hot, garnished with fresh cilantro, sliced radishes, and lemon or lime wedges.