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Shared By Margot Miller

Easy Pressure Cooker Pork Chile Verde

Ingredients

  • 4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks
  • 3/4 pound tomatillos (about 4 tomatillos; 350g), quartered, husks discarded
  • 2/3 pound Poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded (see note)
  • 6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded (see note)
  • 2 serrano or jalapeño chilies, roughly chopped, stems discarded (see note)
  • 8 ounces white onion (about 1 medium; 225g), roughly chopped
  • 6 medium cloves garlic, peeled
  • 1 tablespoon (15g) whole cumin seed, toasted and ground
  • Kosher salt
  • 1/2 cup loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15g), plus more for garnish
  • 1 tablespoon (15ml) Asian fish sauce
  • Fresh corn tortillas and lime wedges, for serving

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