Chile Verde in the InstaPot

 Soooo good and sooooo easy! The recipe is from J. Kenzi Lopez on Serious Eats. It seems counter-intuitive to not sear the meat, but it will pull apart after cooking.

- 3 lbs boneless pork shoulder or butt, cut into 2" chunks

- Peppers, roughly chopped, seeds and stems discarded or ~600g jarred New Mexico Hatch chiles

- ⅔ lb poblano peppers (about 2 peppers; 300g), 
- 6 oz Anaheim or Cubanelle peppers (about 2 peppers; 170g)

- 2 serrano or jalapeño chiles, roughly chopped, stems discarded

- 12+ oz (400g) tomatillos or the same amount canned tomatillos

- 8 ounces white onion (about 1 medium; 225g), roughly chopped

- 6 medium cloves garlic, peeled
- 1 tablespoon (15g) whole cumin seeds, toasted and ground 
- Kosher salt

- ½ cup loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15g), plus more for garnish
- 1 tablespoon (15ml) 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. Or if using jarred ingredients, lightly saute onions, add jarred  peppers and tomatillos and heat. Seal the 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. No need to puree if you used jarred ingredients! Return pork to sauce and stir gently to combine. 

Serve immediately with tortillas and lime wedges.