I tinkered with this recipe a bit but the ultimate results were quite good. My beans were not cooked after the recommended 7-8 hours. To fix this, I cooked them under pressure for 20. Other options include boiling on stovetop, soaking ahead, cooking longer.
4 cups unsalted chicken stock (I used homemade pork stock)
2 cups dried Great Northern beans (recipe calls for unsoaked but see notes above. I used half GN, half cranberry beans)
2 cups chopped white onion (about 8 oz.)
1 1/3 cups tomatillo salsa
1/2 cup water
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
8 garlic cloves, minced
2 pounds trimmed boneless pork shoulder, cut into 1 1/2-in. cubes (about 2 1/2 lb. purchase weight)
1/2 cup thinly sliced green onions
1/2 cup thinly sliced radishes
If you have time, sear pork on all sides. Combine stock, beans, white onion, salsa, 1/2 cup water, cumin, oregano, salt, garlic, and pork in a 5- to 6-quart slow cooker. Cover, and cook on low 7 hours and 30 minutes to 8 hours. After that, my beans were not cooked through enough, so I switched my Instant Pot to high pressure and cooked for an additional 20 minutes. If serving later, put in fridge and degrease stew before reheating. Sprinkle with green onions and radishes, if desired, before serving.