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Set instant pot to “Saute” function ( If cooking on the stovetop see notes)
Heat oil and add onion and garlic, stirring. Once tender and fragrant, add green chilies and tomato paste. Add chili powder, cumin, salt, oregano and ground chipotle.
Add chicken, broth and cooked hominy.
If adding the dried chilies, break them in half and shake out the seeds. Either crumble/tear into small pieces or cut into small strips with kitchen scissors. If you have time, toast them in a dry skillet first to release their oils- or if not just add them in like that.
Give a good stir and set instant pot to high pressure, for 14 minutes.
Naturally, release the pressure, and using two forks, shred the chicken.
Add the lime juice. Adjust spice level and salt. If your hominy was not salted, you will most likely need more. As this sits on “warm”, flavors will meld and get better. Leftovers, even better!
Serve with avocado, lime, jalapeño, shredded cabbage or radish, and sour cream.