A simple and zesty stew that will bring a touch of Mexican flavor to your dinner table.
Combine the first 8 ingredients (through bay leaf) in a 6-quart Instant Pot. Close and lock the lid and turn the steam release handle to seal. Press [Manual] and select “High Pressure”, then use [-] or [+] to choose 23 minutes pressure cooking time. When time's up, open the cooker using Quick Pressure Release. Remove the chicken from the broth mixture and let it cool slightly. De-bone the chicken and cut it into bite-sized pieces. Feel free to dump the bones now.
Strain the stock through a sieve over a bowl and discard any solid bits that come out. Return the inner pot to the cooker and the stock to the inner pot. Stir in chicken, hominy, chile powder, and oregano, then let it stand for 5 minutes. Skim the fat from the surface of the broth and ditch it.
Ladle the stew into 8 bowls and top each evenly with pumpkinseed kernels, cilantro, radishes, scallions, and queso fresco cheese.