Easy Pressure Cooker Pork Chile Verde Recipe

A deeply flavored pressure cooker chile verde that requires only 15 minutes of hands-on work.

pork shoulder - 4 ponds ((1.9kg) boneless, cut into 2-inch chunks)
tomatillos - 0.75 pond ((about 4 large tomatillos; 350g), quartered, husks discarded)
poblano peppers - 0.667 pond ((about 2 peppers; 300g), roughly chopped, seeds and stems discarded (see note))
Anaheim or Cubanelle peppers - 6 ounces ((about 2 peppers; 170g), roughly chopped, seeds and stems discarded (see note))
serrano or jalapeño chiles - 2 (roughly chopped, stems discarded (see note))
white onion - 8 ounces ((about 1 medium; 225g), roughly chopped)
garlic - 6 cloves (medium, peeled)
cumin seeds - 1 tablespoon ((15g) whole, toasted and ground (see note))
kosher salt -
cilantro leaves - 0.5 cup (loosely packed fresh and fine stems (about 1/2 ounce; 15g), plus more for garnish)
Asian fish sauce - 1 tablespoon ((15ml), such as Red Boat)
corn tortillas - (Fresh and lime wedges, for serving)

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 in 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.