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

Name: 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 jalapeÃ±o 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

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Recipe by Cory Fronk from Fronk Recipes.

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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 jalapeÃ±o 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