Recipe Manager
Home
Add Recipe
Calendar
Grocery List
Pantry
Import
Edit Recipe
Title
*
Description
Seriouseats.com
Ingredients
(one per line)
4pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks 3/4pound tomatillos (about 4 large tomatillos; 350g), quartered, husks discarded 2/3pound poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded (see note) 6ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded (see note) 2serrano or jalapeño chiles, roughly chopped, stems discarded (see note) 8ounces white onion (about 1 medium; 225g), roughly chopped 6medium cloves garlic, peeled 1tablespoon (15g) whole cumin seeds, toasted and ground (see note) Kosher salt 1/2cup loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15g), plus more for garnish 1tablespoon (15ml) Asian fish sauce, such as Red Boat Fresh corn tortillas and lime wedges, for serving
Directions
In a pressure cooker, combine pork, tomatillos, poblano peppers, Anaheim peppers, serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure. Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents in pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine. Serve immediately with tortillas and lime wedges.
Notes
Source URL
Image URL
Upload Photo
(JPEG, PNG, or WebP, max 10MB)
Prep Time (min)
Cook Time (min)
Servings
Rating
—
1 — ★
2 — ★★
3 — ★★★
4 — ★★★★
5 — ★★★★★
Difficulty
—
Easy
Medium
Hard
Cuisine
Categories
(comma-separated)
Nutritional Info
(optional)
+ Add Row
Save Recipe
Cancel
0
timers