Pressure Cooker Green Chile Pork Carnitas

By tonyglib

Ingredients

• 2-3 lbs pork shoulder, cut into 6-8 pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large jalapeño, seeded and stem removed
• 1 green bell pepper, seeded and stem removed
• 1 poblano pepper, seeded and stem removed
• 1 lb tomatillos, husks removed and quartered
• 3 cloves garlic, peeled
• 1 onion, quartered
• 1 teaspoon cumin
• 1 teaspoon oregano
• 2 cups chicken broth
• 2 bay leaves
• Tortillas (I prefer a flour/corn hybrid)
• Queso Fresco
• Red onion, diced
• Cilantro, roughly chopped

Preparation

Step 1

Rub pork shoulder pieces with salt and pepper then place in pressure cooker and brown in olive oil for 2-3 minutes.

Add in jalapeño, green pepper, poblano, quartered tomatillos, garlic, onion, cumin, oregano, chicken broth, and bay leaves.

Give a quick stir and lock lid, then set to high pressure for 55 minutes.

Do a natural release and then release remaining pressure with a quick release after 10 minutes.

Remove meat from pressure cooker and add broth with peppers to blender and puree.

Shred meat with fork and then add back to pressure cooker along with green chile sauce.

Stir to combine and then serve in tortillas topped with crumbled queso fresco, red onion, and cilantro.