1 1/2poundspork shoulderboneless, trimmed and cut into 3 inch pieces
1/2teaspoonblack pepperfreshly ground
1- 2jalapeñosseeded, if desired, and quartered
1white onionlarge, chopped
1poundtomatilloshusks removed and halved
12ouncespale lager beer1 bottle (such as Corona)
1bunchcilantrofresh, divided, including stems
28ounceshominy 1 can rinsed and drained
1/4cuplime juicefresh squeezed
Sliced radishesfor serving
Diced avocadofor serving
Lime wedgesfor serving
Turn the Instant Pot on to Sauté. Heat the olive oil. Season the pork with the oregano, salt, and pepper, and cook until browned, about 6 minutes. Transfer to a plate.
Add the garlic, jalapeño, and all but 2 tablespoons of the onion, and cook, stirring occasionally, for 3 minutes.
Add the tomatillos, chicken broth, beer, and one-third of the cilantro. Return the pork to the pot, nesting it in the vegetable mixture. Press Cancel.
Lock the lid. Press Manual and cook on high pressure for 45 minutes. Use the “Quick Release” method to vent the steam, then open the lid.
Remove and discard the cilantro from the pot, and transfer the pork to a plate. Add all but 1⁄2 cup of the remaining cilantro and, using a handheld immersion blender (or a regular blender), purée the soup.
Using 2 forks, break the pork into smaller pieces. Add the pork and hominy to the pot. Turn the pot on to Sauté and cook until the hominy is tender, about 3 minutes. Stir in the lime juice.
Divide among bowls. Top with radishes, avocado, the reserved onion, and the reserved 1⁄2 cup cilantro (thick stems discarded). Serve with lime wedges for squeezing. Enjoy!