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["Pat pork dry with paper towels. Combine chili powder, cumin, 1/4 teaspoon of the salt, and black pepper in a medium bowl. Remove 1 tablespoon spice mixture; set aside. Add pork to remaining spice mixture in bowl, turning to coat.", "Remove lid from a 6-quart Instant Pot(R). Press [Saute]; use [Adjust] to select ""More"" mode. When the word ""Hot"" appears, swirl in 1 tablespoon of the oil. Add pork to inner pot; cook 4 minutes, browning on all sides. Remove pork from cooker; add 1 1/2 cups water and the broth, scraping pot to loosen browned bits. Return pork to cooker. Turn cooker off.", "Close and lock the lid of the Instant Pot(R). Turn the steam release handle to ""Sealing"" position. Press [Manual]; select ""High Pressure,"" and use [-] or [+] to choose 40 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4). Remove pork from cooker; separate pork into bite-sized pieces.", "Strain cooking liquid through a fine sieve into a bowl; discard solids. Skim fat off cooking liquid; discard fat. Return skimmed liquid to cooker. With lid off, press [Saute], and use [Adjust] to select ""More."" When mixture comes to a boil, cook until reduced to 2 cups (about 3 to 4 minutes). Pour sauce into a bowl; cover and keep warm.", "Turn cooker off. Remove inner pot from cooker; wash and dry thoroughly. Return inner pot to cooker. Add remaining 1 tablespoon oil to pot. With lid off, press [Saute], and use [Adjust] to select ""Normal"" mode. When oil is hot, swirl to coat the bottom of inner pot. Add reserved 1 tablespoon spice mixture, garlic, poblano chile, and bell pepper. Cook, stirring constantly, 5 minutes or until crisp-tender. Stir in corn, and cook 4 minutes or until thoroughly heated. Turn cooker off. Stir in remaining 1/4 teaspoon salt and cilantro. Divide vegetable mixture among 6 plates. Top with pork and sauce; serve with lime wedges."]
