Pork Posole (Instant Pot)

Deb

2 tablespoons vegetable oil, divided

Coarse salt

1 ¼ pounds boneless pork shoulder, trimmed and cut into 4-inch pieces

1 medium white onion, chopped

4 garlic cloves, minced

2 tablespoons ancho chili powder

4 cups chicken broth, divided

2 cans (29 ounces) hominy, drained and rinsed*

Diced avocado, shredded green cabbage, tortilla chips, radishes, and lime wedges, for serving

2 tablespoons cornstarch

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)

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