In a large bowl, mix the flour with Kosher salt and ground black pepper. Toss with the pork pieces. Remove the pork and discard the seasoned flour.
Heat the vegetable oil in an Instant Pot using the saute function.
Add the floured pork, working in batches to not crowd. Lightly brown on all sides. Remove the cooked pork to a plate and set aside. It does not need to be fully cooked.
Without cleaning out the pot, add the chopped onion to the pot, cooking for 3-4 minutes, or until it starts to brown and soft. You might need to add another teaspoon of vegetable oil if the pot is dry, it really depends on how fatty the pork was.
Add the minced garlic, saute for another 2 minutes.
Stir in the tomatillos, canned green chiles, oregano, cumin, chile powder, coriander, bay leaf, hominy, chicken broth and return the browned pork to the pot.
Lock the lid and seal the vent. Cook on manual pressure for 30 minutes.
Use the quick release function. Fish out the bay leaf and pork pieces. Using two forks, shred the pork and return to the soup.
Skim off any excess oil on the top.
Stir in the fresh lime juice and correct seasoning for salt and pepper, if needed.
Serve and garnish with fresh lime wedges, cilantro, radish, avocado, tortillas and jalapeno slices.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!