Pressure-cooked pork and hominy in a rich red chile sauce for busy weeknights.
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Set the Instant Pot to 'Sauté' mode and add the vegetable oil.
Brown the pork shoulder cubes in batches until seared on all sides, then remove and set aside.
Add the diced onion to the pot and sauté for 3 minutes until translucent, then stir in the garlic for 1 minute.
Return the pork to the pot and add the red chile sauce, oregano, cumin, and salt, stirring to coat the meat.
Pour in the chicken broth and add the drained hominy, ensuring the liquid does not exceed the max fill line.
Close the lid, set the valve to 'Sealing', and pressure cook on High for 30 minutes.
Allow the pressure to release naturally for 15 minutes before manually venting the remaining steam.
Taste for seasoning and serve hot in bowls topped with shredded cabbage, radishes, and a squeeze of lime.
