Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds pork shoulder (, trimmed and cut into 2-3 inches pieces)
  • 1/2 cup flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1 medium white onion (, chopped)
  • 4 garlic cloves (, minced)
  • 6 tomatillos (, husked removed, rinsed and coarsely chopped)
  • 7 ounce canned chopped green chiles
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chile powder
  • 1/2 teaspoon ground coriander
  • 1 bay leaf
  • 30 ounces can white hominy (about 4 cups) (, drained and rinsed)
  • 4 cups low sodium chicken broth
  • 2 tablespoons fresh lime juice
  • Kosher Salt & Freshly Ground Pepper (, to taste)
  • Cilantro
  • Shredded cabbage
  • Lime wedges
  • Radish slices
  • Avocado
  • Tortillas
  • Jalapeno

Instruction

  • In a large bowl, mix flour with Kosher salt and ground black pepper. Toss with pork pieces. Remove pork and discard seasoned flour.
  • Heat vegetable oil in an Instant Pot using saute function.
  • Add floured pork, working in batches to not crowd. Lightly brown on all sides. Remove to a plate and set aside.
  • Add chopped onion, cooking for 3-4 minutes or until it starts to brown and soften. You might need to add another teaspoon of vegetable oil if the pot is dry.
  • Add minced garlic, saute for another 2 minutes.
  • Stir in tomatillos, canned green chiles, oregano, cumin, chile powder, coriander, bay leaf, hominy, chicken broth and return browned pork to the pot.
  • Lock lid and seal vent. Cook on manual pressure for 30 minutes.
  • Use quick release. Fish out the bay leaf and pork pieces. Using two forks, shred pork and return to the soup.
  • Skim off any excess oil on the top.
  • Stir in fresh lime juice and correct seasoning for salt and pepper, if needed.
  • Serve and garnish with lime wedges, cilantro, radish, avocado, tortillas and jalapeno slices.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!