Easy Instant Pot Pork Chile Verde Recipe | Fronk Recipes | Umami

Ingredients

• 4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks
• 3/4 pound tomatillos (about 4 large 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 chiles, 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 (see note)
• Kosher salt
• 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