Everything Matters: Pressure Cooker Chile Verde

Low psychological pressure, high barometric pressure.

So I broke down and bought a pressure cooker. I got the 6 quart Instant Pot. This thing kicks ass!

What to make for the maiden voyage? Just as I asked that question I got into a discussion about who makes the best Chile Verde around here. (La Casita, but that is for another day.) It was then that I realized that Chile Verde was the best thing with which to inaugurate my pressure cooker.

Here's what you'll need;

3 to 4# Boneless Pork Shoulder (pork butt) cut into .75 to 1 in cubes (discard anything with too much gristle or fat)
4 to 5 tomatillos (leaves and stems removed – quartered)
2 Poblano peppers (seeded and membranes removed) coarsely chopped
2 Anaheim peppers (as above)
2 Jalepenos (as above)
1 med onion (yellow) coarsely chopped
3 cloves of garlic (minced) or 3 in from the squeeze tube
1.5 Tbsp cumin seeds
½ Tbsp oregano (chop up fresh Mexican oregano if you can get it)
1 tsp ground pepper
1 Tbsp fish sauce (or ½ tsp salt)
¾ cup chicken stock
1 bunch of cilantro (chopped)
2 Tbsp flour
salt to taste

Chop the pork into 1 in cubes. Season with salt and pepper and half a Tbsp of the cumin.

Put 1 Tbsp oil into the bottom of the pressure cooker set on saute.

Brown the pork cubes in batches in the pressure cooker.

Add all the ingredients, but only half the cilantro (and not the flour) to the pork in the pressure cooker and stir to combine.

Seal the lid and cook on high pressure for 60 minutes.

After the cook, allow the cooker to naturally cool for at least 10 minutes.

Vent the cooker and open the lid.

Add most of the remaining cilantro and sprinkle the flour over the contents. Use a potato masher to gently mash the ingredients. We just want to slightly break up the pork and mix in the flour. Or use a spoon if you want to leave the pork in the big chunks.