Remove the roast from its package and place on a large cutting board. Cut the roast into large (about7-8) chunks.
Season the roast with the cumin, and salt and pepper to taste.
Heat the vegetable oil in the Instant Pot on the Saute (high/morsetting.
Once the oil is hot, add 4-5 of the chunks of pork and sear them for about 2 minutes per side just until golden. Remove to a plate and repeat with the last batch of pork.
Add the diced onion to the pot, cook stirring occasionally for 2 minutes until the onion starts to soften. Add the garlic, cook stirring constantly for 30 seconds.
Turn the pot off. Pour in all of the chicken broth and use a wooden spoon to scrape any browned bits from the bottom.
Add the meat back to the pot along with the enchilada sauce, salsa verde, diced tomatoes & green chilis, the can of green chilis, and the hot sauce.
Place the lid on the pot and seal the valve. Cook on manual (high/morfor 45 minutes.
Once the time is up, allow the pot to come to pressure naturally for 15 minutes. Then, do a quick release.
Use a slotted spoon to remove the meat to a bowl and shred.
Turn the instant pot on to saute.
In a small bowl, stir together the cornstarch and water. Once the liquid in the instant pot is boiling, whisk in the cornstarch mixture until thick.
Once thickened (1-2 minuteturn the pot off, and return the shredded meat back to the pot.
Serve immediately with your favorite toppings, tortillas, chips, or over burritos.
NOTE: You MUST use a pork loin roast for this recipe, a tenderloin will NOT work and will become overcooked!NOTE: Leftovers can be stored in the refrigerator for up to 4 days. To freeze, once the chili is cooled completely, add it to a freezer safe zip-top bag and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight. Then, pour the chili from the bag into a large pot on the stove and cook over medium heat until heated through. Or, you can heat in the instant pot on the soup setting until warmed.