Ingredients
4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks
3/4 pound tomatillos (about 4 large tomatillos), quartered, husks discarded (or canned!)
2/3 pound poblano peppers (about 2 peppers), roughly chopped, seeds and stems discarded
6 ounces Anaheim or Cubanelle peppers (about 2 peppers), roughly chopped, seeds and stems discarded
2 serrano or jalapeño chiles, roughly chopped, stems discarded (I only do one, because I am a wimp when it comes to heat!)
8 ounces white onion (about 1 medium), roughly chopped
6 medium cloves garlic, peeled
1 tablespoon cumin
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems
1 tablespoon Asian fish sauce, such as Red Boat
Fresh corn tortillas and lime wedges, for serving
Directions
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.
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.
NOTE:
You can use other fresh green chiles in place of Anaheims, poblanos, and serranos. Using 100% Hatch chiles is a good way to go. You can also replace the fresh chiles with frozen or jarred roasted green chiles, using the same amount by weight. (same with the tomatillos) Also, if you want to be extra fancy, you can buy whole cumin, toast it in a pan, and then grind it up before adding. Supposedly it takes the flavor up a HUGE notch.
