Instant Pot Verde Chili

• Press the saute button on your Instant Pot.  Add the oil and allow to heat up for a few minutes.  Season the pork with salt and pepper.  Add the pork to the preheated pot and brown on all sides, about 3-4 minutes.  You will need to do this in a couple of batches, you do not want to crowd the pot or it will steam instead of brown.  Remove browned pork to a plate.
• To the pot, add onion and garlic and saute until fragrant and just soft.  Deglaze the pot with the dissolved chicken base by scraping up the brown bits.
• Add the pork back to the pot along with any juices from the plate.  Add the petite diced tomatoes, oregano, cumin, coriander, chili powder, jalapeno, green chilies and salsa verde.  Bring to a boil
• Place lid on and lock in place.  Make sure valve is set to seal.  Press the Meat/Stew button and adjust time to 45 minutes.  It will take a few minutes to come to pressure and start cooking (time will coun down once it is up to pressure).  When time is complete, allow pressure to release naturally for 15-20 minutes, then quick release any remaining pressure.  Check pork to make sure it is fork tender, if not place lid back on and cook an additional 10 minutes.
• While pot is naturally releasing pressure, mix masa in a bowl with warm water to make a roux or thin paste.  Add roux to the pot and stir to dissolve.  Set cooker to Saute and simmer for 5-10 minutes.
• Ladle into bowls and serve with lime wedges, sour cream and cilantro.

Stovetop Directions:

• Heat oil in Dutch oven or large heavy bottomed pan over medium heat.  Add onions and garlic to pan and saute until soft.  Remove from pan and set aside.
• Brown pork in the same pot until pork is browned on all sides.  Make sure to not overcrowd the pan so your pork doesn't steam, you want browned meat.  Deglaze the pan with dissolved chicken base, scraping up the brown bits.  Add the onions and garlic back to the pan along with the diced tomatoes.  Simmer for 10 minutes.
• To the pork, add oregano, cumin, coriander, chili powder, salt and pepper; stir well to combine.  Add green chilies and salsa verde.  Bring to a boil then reduce heat and simmer for 1 1/2 hours to 2 hours or until pork is tender.
• Mix masa with a small amount of warm water to make a roux or thin paste.  Add the roux to the pot and stir to dissolve and simmer for 10 minutes.
• Ladle into bowls and top with a squeeze of lime, sour cream and cilantro.