This recipe is a delicious way to use leftover roast pork with directions for a cozy and comforting stew. Use an electric pressure cooker like an Instant Pot or make it on top of the stove.
Press the Sauté button and allow to preheat until it says HOT. Add 2 tablespoons vegetable oil and 1 medium onion, finely diced and cook for about 3-4 minutes, stirring frequently until onions are softened.
Add 1 stalk celery, finely diced, 2-3 carrots, finely diced, 1 tablespoon fresh garlic, minced ,1 15-1/2 ounce can hominy, drained ,4 cups chicken broth ,1 14-1/2 ounce can fire-roasted diced tomatoes2-3 cups roast pork, diced, 1/2 teaspoon fresh oregano, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground pepper to Instant Pot and stir to combine. Place the lid on and close the pressure valve. Press the "Manual" button and then adjust the time by using the + or - button to set it for 7 minutes on HIGH Pressure.
When finished, use a quick release. Alternatively, allow pot to lose pressure naturally (do nothing) and it will automatically keep your soup warm until you are ready to eat.
Add 2 teaspoons fresh cilantro, chopped when serving.
Notes
If you don't have a pressure cooker, follow steps 1-3 in a large pot on top of the stove. Instead of step 4, you will add all the ingredients to the pot and and simmer for about 30-40 minutes.If you are really in a hurry, heat the broth in the microwave while you are cooking the vegetables so that Instant Pot will come to full pressure faster.