Season the pork with salt and pepper. Set the Instant Pot to the “Sauté” setting. Add the olive oil and let it heat up. Sear the pork cubes on all sides until golden brown, about 5–7 minutes. Work in batches if necessary. Remove the pork and set it aside.

Add the diced onion to the Instant Pot and cook for 3–4 minutes, stirring occasionally, until softened. Stir in the garlic, cumin, smoked paprika, and oregano, cooking for 30 seconds until fragrant.

Add a splash of chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Return the pork to the pot, then add the Hatch Chile Green Enchilada Sauce, the remaining chicken broth, and diced potatoes. Stir to combine.

Close the lid, set the valve to the “Sealing” position, and select “Pressure Cook” or “Manual” on high pressure. Cook for 25 minutes. Once the cooking cycle is complete, perform a quick release by carefully moving the valve to “Venting.” Once the pressure has been released, open the lid.

Stir in the frozen corn (if using) and set the Instant Pot back to “Sauté.” Let the stew simmer for 5 minutes to heat the corn and thicken slightly. Taste and adjust the seasoning with more salt and pepper if needed.

Ladle the stew into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.