Pork Chile Verde
4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks
3/4 pound tomatillos (about 4 tomatillos; 350g), quartered, husks discarded
2/3 pound Poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded (see note)
6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded (see note)
2 serrano or jalapeño chilies, roughly chopped, stems discarded (see note)
8 ounces white onion (about 1 medium; 225g), roughly chopped
6 medium cloves garlic, peeled
1 tablespoon (15g) whole cumin seed, toasted and ground
1/2 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
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.
Combine a few pounds of nicely marbled pork shoulder, cut into large chunks, with some quartered tomatillos, a roughly chopped onion, some garlic, and some green chilies in a large bowl.
To finish the chile, I fish out the pork with tongs, add a handful of cilantro and a dash of fish sauce (to enhance the meatiness of the dish—don’t worry, it won’t make anything taste fishy), then blend it all together with a hand blender before stirring the meat back in.