40 minutes
A vibrant and robust dish featuring tender pork shoulder cooked with tomatillos, peppers, and spices, served with fresh corn tortillas and lime wedges.
Boneless Pork Shoulder, cut into 2-inch chunks
0 lb
Tomatillos, quartered, husks discarded
0 lb
Poblano Peppers, roughly chopped, seeds and stems discarded
0 lb
Anaheim Peppers, roughly chopped, seeds and stems discarded
0 oz
Serrano Chiles, roughly chopped, stems discarded
each
White Onion, roughly chopped
0 oz
Garlic Clove, peeled
each
Whole Cumin Seed, toasted and ground
tablespoons
to taste
Fresh Cilantro, leaves and fine stems
cups
tablespoons
Fresh Corn Tortillas
to taste
Lime Wedges
to taste
1. Combine Ingredients
Gather all ingredients. Combine the pork chunks, tomatillos, poblano peppers, Anaheim peppers, serrano chiles, onion, garlic, ground cumin, and a hefty pinch of kosher salt in your pressure cooker. Mix thoroughly.
2. Pressure Cook
Seal the pressure cooker and bring it to high pressure. Cook the mixture for 30 minutes.
3. Release Pressure
Carefully release the pressure from the cooker. Use tongs to transfer the pork pieces to a bowl and set them aside.
4. Blend Sauce
Add the fresh cilantro and fish sauce to the remaining contents in the pressure cooker. Blend everything together using an immersion blender or countertop blender until smooth. Taste the sauce and season with more salt if needed.
5. Combine Pork and Sauce
Return the pork to the sauce and gently stir to combine. Serve immediately with fresh corn tortillas and lime wedges. Garnish with extra cilantro.
Shred the cooked pork for tacos with fresh cilantro, onions, and lime.
Combine all ingredients in a slow cooker for 6-8 hours.
Use chicken in place of pork, adjusting cook time for a faster protein.
Cook in a pressure cooker for about 1 hour for a quick, tender result.
Swap pork shoulder for chicken thighs or beef chuck for a different base protein.
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