4 lbs. boneless pork shoulder, cut into 2 inch cubes
3/4 lb. tomatillos (about 4 tomatillos), quartered, husks discarded
2/3 lb. poblano peppers (about 2), roughly chopped, seeds and stems discarded
6 oz. anaheim peppers (about 2), roughly chopped, seeds and stems discarded
2 serrano or jalapeno chilies, roughly chopped, stems discarded
8 oz. white onion (1 medium), roughly chopped
6 medium cloves garlic, peeled
1 T. cumin
Salt, (1 tsp.) to taste
1/2 cup loosely packed cilantro leaves
1 T. fish sauce
Fresh lime wedges
In a pressure cooker, combine pork, tomatillos, poblanos, anaheims, serranos/jalapenos, 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 the pressure cooker. Use an immersion blender to blend all ingredients in the instant pot, adding salt to taste. Return pork to sauce and stir until combined. A cornstarch slurry (1 tsp. cornstarch and 3 tsp. water) may be added to thicken the sauce, if desired. Serve with lime wedges.
Recipe from seriouseats.com