Green Chili Stew

1 tablespoon olive oil
1 large onion - diced
2 pounds pork cubed
6 cloves garlic - minced
2 to 4 jalapeño - stemmed, seeded, and diced (omit if you are sensitive to spicy foods)
15 ounce can crushed tomatoes
2 large potatoes cubed
16 ounce jar Salsa Verde
10 ounce jar green enchilada sauce
7 ounces can chopped green chilis
½ cup fresh chopped cilantro - (or tablespoon dried)
½ cup chopped green onion - plus more for serving

1. Sauté the pork in 1 tablespoon of olive oil, do multiple batches if needed, don’t overfill pan
2. Add chicken stock and pork to the instant pot. Use pan to sauté onions for 2 minutes then add garlic and jalapeno and cook additional 2 minutes. Add to instant pot
3. Add the potatoes, crushed tomatoes (with their juices), salsa verde, green enchilada sauce, chopped green chilis, and cilantro to the pot. Stir well to combine.
4. Secure the lid on the Instant Pot and change the function to MANUAL. Set the timer for 30 minutes with natural release.
5. After the cooking time is complete and the steam has released naturally, carefully remove the lid. Stir the chopped green onions and garnish with additional cilantro, if desired. Season with salt and pepper to taste.
6. Serve with shredded cheese, sour cream, lime wedge or tortilla chips, if desired.