Paul found this recipe on seriouseats and we decided to try it. It is not my recipe at all, but one that is definitely worth trying. We served it to some friends, and everyone loved it!

Pressure Cooker Pork Verde

2 pounds boneless pork shoulder, cut into 2-inch chunks|
4 tomatillos, quartered, husks discarded
2 Poblano peppers, roughly chopped, seeds and stems discarded
2 Anaheim peppers, roughly chopped, seeds and stems discarded
2 jalapeño chilies, roughly chopped, stems discarded
2 small white onions, roughly chopped
6 medium cloves garlic, peeled
1 tablespoon (15g) whole cumin seed, toasted and ground
Kosher salt
1/2 cup loosely packed fresh cilantro leaves
1 tablespoon fish sauce

Fresh corn tortillas and lime wedges, for serving

Mix together pork, peppers, onion, garlic, cumin and salt into the pressure cooker. Put on lid and place over high heat until up to pressure. Once up to pressue, cook for 30 minutes. Carefully release pressure. Remove the large pieces of pork and set aside. Add in the cilantro and fish sauce and blend together. I used my immersion blender which was very convenient, but you could use a blender if you needed to. Return pork to sauce and stir to combine. Serve with tortillas and lime wedges.