Ingredients:
- 2 pounds pork shoulder, boneless, chopped into chunks
- 3 tablespoons vegetable oil, divided
- 1 large onion, chopped
- 6 cloves garlic, minced
- 6 cups chicken broth, divided
- 3 cans (29 ounces each) hominy, drained, rinsed
- 3 tablespoons cornstarch mixed with 1/4 cup water
- 1 teaspoon chili powder
- Avocado and lime wedges to serve
Method:
- Sprinkle salt and pepper all over the pork.
- Set Sauté option. Add 1 1/2 tablespoons oil to the instant pot. When oil is heated, add pork and cook until brown. Remove and set aside.
- Add remaining oil, onions and garlic and sauté until translucent.
- Add pork and half the broth. Close the lid. Set Stew option and timer for 30 minutes. When done, let the steam release naturally.
- Remove pork with slotted spoon. Shred with forks and add it back to the pot.
- Select Sauté option. Add cornstarch mixture and simmer until thick. Add pork, salt and pepper.
- Serve with avocado and lime wedges.