- 2 1/2 lbs boneless pork shoulder cut into
- 1 tsp salt divided
- 1 tsp ground black pepper divided
- 2 tbsp vegetable oil
- 2 medium yellow onions peeled and chopped
- 2 medium poblano peppers seeded and diced
- 1 chipotle pepper in adobo minced
- 1 cinnamon stick
- 4 garlic cloves peeled and minced
- 1 tbsp smoked paprika
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground coriander
- 1 can lager-style beer
- 4 cups chicken broth
- 2 cans hominy drained and rinsed,
- 1 tbsp lime juice
- 1/2 cup chopped cilantro
Season pork pieces with
1/2 teaspoonsalt and 1/2 teaspoonpepper. 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.