Step 1

Add the oil to the Instant Pot, hit Sauté, and Adjust so it's on the More or High setting. Once heated (about 3 minutes), add the onion, poblano, and the 2 diced jalapeños (if using) and sauté for 5 minutes or until slightly softened.Add the minced garlic and sauté for 1 minute longer.

Step 2

Add the broth, liquid smoke (if using), white hominy, oregano, chili powder (if using), seasoned salt, cumin, garlic powder, black pepper, and cayenne (if using). Stir well.

Step 3

Add the pork, bay leaves and ancho chiles but do not stir. Just make sure the chiles are laying on top of everything in the pot.

Step 4

Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 35 minutes. When done, allow a 15-minute natural release (the pin may have dropped on its own at this point)

Step 5

Remove and reserve the ancho chiles and place in a food processor or blender. Discard the bay leaves, and skim off any foam from the surface of the stew, if necessary. Transfer 2 cups of the broth from the pot to the food processor and the 2 roughly chopped jalapeños (if using), whole garlic cloves, and kosher salt. Blend until puréed.

Step 6

Place a fine-mesh strainer over the Instant Pot and pour in the pureed chili mixture. Using some force with a wooden spoon or spatula, press the puree into the strainer, scraping it around so all the drippings drip into the pot. Do this for a good 1-2 minutes (really press all that puree through the strainer!). You can then either discard the skin debris that's left in the strainer or save it for infusing olive oil!

Step 7

Add the diced green chiles (if using), give everything a stir and let rest for 10 minutes for the flavors to really come together.

Step 8

Ladle into bowls and top with the traditional suggestions or how you see fit!