Servings: Yield: 6 to 8 SERVINGS

2 tablespoons vegetable oil, divided 2 tablespoons vegetable oil, divided
Coarse salt Coarse salt
1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces 1 ¼ pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
1 medium white onion, chopped 1 medium white onion, chopped
4 garlic cloves, minced 4 garlic cloves, minced
2 tablespoons ancho chili powder 2 tablespoons ancho chili powder
4 cups chicken broth, divided 4 cups chicken broth, divided
2 cans (29 ounces) hominy, drained and rinsed* 2 cans (29 ounces) hominy, drained and rinsed*
Diced avocado, shredded green cabbage, tortilla chips, radishes, and lime wedges, for serving Diced avocado, shredded green cabbage, tortilla chips, radishes, and lime wedges, for serving
2 tablespoons cornstarch 2 tablespoons cornstarch
1/4 cup cold water ¼ cup cold water
 
Also added: 1 TB Mexican oregano, 1 tsp cumin, 3 bay leaves (because other recipes used these and it sounded right) Also added: 1 TB Mexican oregano, 1 tsp cumin, 3 bay leaves (because other recipes used these and it sounded right)

Select Browning and add 1 tablespoon oil to the cooking pot. Season pork with salt. Add the pork to the hot oil in the pressure cooking pot, and cook until pieces are browned on all sides. When browned, remove to a large bowl.
Add 1 tablespoon oil to the cooking pot. When hot, add the onion, garlic, and chili powder and sauté until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. (M3: I had to add broth right away because the onion and chili powder was really sticking to the pan and I didn't want it to burn.)
Add remaining 2 cups broth (along with oregano, cumin, and bay leaves) and pork to cooking pot, Lock lid in place, select High Pressure and 30 minutes cooking time. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes, then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. (M3: Skim fat at this point if possible.)
Remove pork from cooking pot and using two forks, shred pork.
Whisk together corn starch and cold water; add to broth in cooking pot. Select Saute and stir until broth thickens. Stir in shredded pork and hominy. Season to taste with salt. Serve with bowls of garnishes for people to put in their soup.

Rod really liked this. Marie wished the pork had been leaner and Rose wasn't crazy about the grease at the top of the soup (I didn't let the cornstarch thicken before adding the meat back in, and that might have fixed this problem. Also, another recipe said to skim the fat after the long cooking time, so I'll try that next time.).  Rod really liked this. Marie wished the pork had been leaner and Rose wasn't crazy about the grease at the top of the soup (I didn't let the cornstarch thicken before adding the meat back in, and that might have fixed this problem. Also, another recipe said to skim the fat after the long cooking time, so I'll try that next time.).