Ingredients

The following ingredients have 8 Servings
  • 1 1/4 pounds boneless pork shoulder (trimmed of fat and cut into 4-inch pieces)
  • Kosher salt and fresh cracked pepper
  • 1 tbsp olive oil (divided)
  • 1 medium white onion (chopped)
  • 4 garlic cloves (minced)
  • 2 tablespoons chili powder
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 2 15 oz cans hominy, drained and rinsed
  • 4 oz diced avocado and lime wedges (for serving)
  • cilantro for garnish

Instruction

  • Season the pork with salt.
  • Press saute and heat half of the oil.
  • Add the pork and cook until pieces are browned on all sides, about 8 minutes; transfer to a plate.
  • Add remaining oil, onion, garlic, and chili powder and sauté until soft, 4 minutes.
  • Add broth and water, cook, stirring and scraping up browned bits with a wooden spoon.
  • Return pork to the pressure cooker. Secure lid.
  • Cook high pressure until meat is tender, about 45 minutes. Quick or natural release.
  • Remove from heat, vent pressure, then remove lid.
  • Skim fat if any.
  • Using two forks, shred pork; then stir in hominy and heat through.
  • Serve with avocado and lime and garnish with cilantro.