Easy Pressure Cooker Pork Chile Verde

Ingredients

• 4 pounds boneless pork shoulder, cut into 2-inch chunks
• 3/4 pound tomatillos , quartered, husks discarded
• 2/3 pound Poblano peppers , roughly chopped, seeds and stems discarded
• 6 ounces Anaheim or Cubanelle peppers , roughly chopped, seeds and stems discarded
• 2 serrano or jalapeño chilies, roughly chopped, stems discarded
• 8 ounces white onion , roughly chopped
• 6 medium cloves garlic, peeled
• 1 tablespoon whole cumin seed, toasted and ground
• Kosher salt
• 1/2 cup loosely packed fresh cilantro leaves and fine stems , plus more for garnish
• 1 tablespoon Asian fish sauce, such as Red Boat
• Fresh corn tortillas and lime wedges, for serving

Directions

Add the pork to a pressure cooker along with the tomatillos, the Poblano peppers, the Anaheim peppers, the serrano peppers, the onion, the garlic, the cumin, and a generous pinch of salt. Set it over high heat and warm the mixture until it is just gently sizzling. Lock the cooker, bring it up to high pressure, and cook for 30 minutes. Release the pressure. With tongs, move the pork pieces into a bowl and put them aside. Stir the cilantro and fish sauce into what is left in the pressure cooker. Puree the sauce with an immersion blender, or use a countertop blender, then add salt to taste. Slide the pork back into the sauce and fold it in gently. Bring it to the table right away, with tortillas and lime wedges alongside.