Pork Chile Verde

Ingredients:

• 2 pounds boneless pork shoulder, cut into 1-inch chunks
• 3/4 pound tomatillos, quartered and husks discarded
• 2/3 pound Poblano peppers, roughly chopped
• 6 ounces Anaheim or Cubanelle peppers, roughly chopped
• 2 serrano or jalapeño chilies, roughly chopped
• 1 large white onion, roughly chopped
• 6 medium cloves garlic, peeled
• 2 tablespoons (15g) ground cumin
• Kosher salt
• Ground pepper
• 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
• 1 tablespoon fish sauce
• Tortillas and lime wedges, for serving

Steps:

1. Coat the pork in the salt, cumin, and pepper
2. Add pork, pepperers, onion, and garlic to the Instant Pot, and mix around
3. Cook in Instant Pot on high for 30 minutes, and then manually release pressure
4. Remove pork with tongs and set aside
5. Add cilantro and fish sauce to remaining contents of pressure cooker.
6. Blend with an immersion blender or in a countertop blender
7. Season to taste with salt and lime juice
8. Return pork to sauce and stir gently to combine

Notes:

1. Last time we made this, we removed all the seeds from the peppers. It needed some more heat, so leave some seeds in.
2. This makes about 4-5 extra cups of chile verde. This is excellent on over easy eggs. Or use it to make enchiladas.

Original Source: https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html