Instant Pot Pozole

¼ cup extra virgin olive oil

1 large Spanish or yellow onion, diced

1 poblano pepper, seeded and diced

4 jalapeño peppers, 2 seeded and diced and 2 roughly chopped with seeds and ribs intact, plus more for garnish (optional)

3 cloves garlic, minced or pressed

4 cups low-sodium broth of your choice or water (I used low-sodium beef broth for extra flavor)

1 teaspoon liquid smoke (optional)

3 (15-ounce) cans white hominy, rinsed and drained (NOTE: If you can't find 15-ounce cans, just grab whatever size. It should just be about 3 to 4 cups of hominy total)

2 tablespoons dried oregano (you can use Mexican oregano as well)

1 ½ tablespoons chili powder (optional)

4 teaspoons seasoned salt

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon black pepper

¼ teaspoon cayenne pepper (optional)

3 pounds boneless country-style ribs or boneless pork shoulder, cut into bite-sized chunks

2 bay leaves

4 ounces dried ancho, guajillo and/or arbol chiles, tops snipped off with seeds removed so they're hollowed out (See Jeff's Tips)

4 cloves garlic, whole

1 teaspoon kosher salt

2 (7-ounce) cans diced green chiles with their juices (optional)

subheading: OPTIONAL TOPPINGS:

Fresh cilantro

Sliced radish

Lime wedges

Shredded green cabbage

Sliced jalapeños

Directions at pressureluckcooking.com

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