Ingredients

• 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
• 0.5 teaspoons chipotle chile powder
• 0.5 teaspoons ground cumin
• 2 tablespoons olive oil
• 4 cups low-sodium chicken broth
• 1 , 14.5 ounce
• 1 , 4 ounce
• 0.33 cups chopped cilantro
• 1 , 15 ounce

Instructions

1. 1 Combine pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin in a large bowl; set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir pork mixture in hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.
3. 3 Add broth, enchilada sauce, green chiles, and cilantro to the pot; stir to blend. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 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.

Nutrition per serving