"Pressure Cooker Pork Chile Verde Recipe Recipe

Ingredients

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

Preparation

Step 1

1.
In a pressure cooker, combine pork, tomatillos, Poblano peppers, Anaheim peppers, serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure.

2.
Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine. Serve immediately with tortillas and lime wedges.