Easy Pressure Cooker Pork Chile Verde

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clements

4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks

¾ pound tomatillos (about 4 tomatillos; 350g), quartered, husks discarded

⅔ 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

½ cup loosely packed fresh cilantro leaves and fine stems (about ½ ounce; 15g), plus more for garnish

1 tablespoon (15ml) Asian fish sauce, such as Red Boat

Fresh corn tortillas and lime wedges, for serving

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