Pressure Cooker Pork Chile Verde

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

Ingredients

4 pounds (1.9kg) boneless pork shoulder
3⁄4 pound tomatillos (about 4 large tomatillos; 350g)
2⁄3 pound poblano peppers (about 2 peppers; 300g)
6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g)
2 serrano or jalapeño chiles
8 ounces white onion (about 1 medium; 225g)
6 medium cloves garlic
1 tablespoon (15g) whole cumin seed, toasted and ground
Kosher salt
1⁄2 cup loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15g)
1 tablespoon (15ml) Asian fish sauce
Fresh corn tortillas and lime wedges

Cut pork into 2 inch chunks
Tomatillos quartered and husked
Peppers, roughly chopped, seeds and stems discarded (except seeds for jalapenos)

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.