By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers
This Mexican pork stew is a celebratory dish, often served for special occasions and holidays. It contains hominy, which is dried field corn soaked in an alkali solution. After soaking, the corn is washed. It is then used for making masa, or used as is in soups and stews. Most markets sell canned hominy in the bean section or with the canned vegetables.
2 1/2lbsboneless pork shouldercut into 2 inch pieces
1tspground black pepperdivided
2medium yellow onionspeeled and chopped
2medium poblano peppersseeded and diced
1chipotle pepper in adobominced
4garlic clovespeeled and minced
1can lager-style beer12 ounces
2cans hominydrained and rinsed, 15 ounces
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Season pork pieces with 1/2 teaspoon salt and 1/2 teaspoon pepper. Press the Sauté button on the Instant Pot® and heat oil. Add half the pork to pot in an even layer, making sure there is space between pieces to prevent steam from forming. Brown 3 minutes on each side. Remove from pot and reserve on a plate. Repeat with remaining pork.
Add onions and poblano peppers to pot and cook until vegetables are just tender, about 5 minutes. Add chipotle pepper, cinnamon, garlic, paprika, chili powder, cumin, oregano, and coriander. Cook until spices and garlic are fragrant, about 1 minute. Return pork to pot and turn to coat with spices. Stir in beer and broth and press the Cancel button.
Close lid, set steam release to Sealing, press the Manual button, and adjust cook time to 35 minutes. Once cooking is complete allow pressure to release naturally, about 20 minutes. Press the Cancel button, open lid, and stir well. If you prefer a thicker stew, press the Sauté button and let stew reduce to desired thickness. Season with remaining salt and pepper, then stir in hominy, lime juice, and cilantro. Serve hot.