Instant Pot Red Posole

Name: Instant Pot Red Posole
Total time: 70
Yield: 8
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 teaspoon chipotle chile powder; 0.5 teaspoon ground cumin; 2 tablespoons olive oil; 4 cups low-sodium chicken broth; 1 (14.5 ounce) can red enchilada sauce; 1 (4 ounce) can diced green chiles; 0.33333334326744 cup chopped cilantro; 1 (15 ounce) can golden hominy, drained

Recipe by bdweld from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

8 servings

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2 pounds pork shoulder, cut into 1-inch cubes
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1 medium onion, diced
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3 cloves garlic, pressed
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1 teaspoon New Mexico chili powder
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1 teaspoon garlic salt
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1 teaspoon dried oregano
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1 teaspoon freshly ground black pepper
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0.5 teaspoon chipotle chile powder

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0.5 teaspoon ground cumin
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2 tablespoons olive oil
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4 cups low-sodium chicken broth
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1 (14.5 ounce) can red enchilada sauce
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1 (4 ounce) can diced green chiles
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0.33333334326744 cup chopped cilantro
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1 (15 ounce) can golden hominy, drained

Instructions

Combine pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin in a large bowl; set aside.
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.
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.
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.