- 2–3 lbs pork shoulder, cut into 6–8 pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large jalapeño, seeded and stem removed
- 1 green bell pepper, seeded and stem removed
- 1 poblano pepper, seeded and stem removed
- 1 lb tomatillos, husks removed and quartered
- 3 cloves garlic, peeled
- 1 onion, quartered
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cups chicken broth
- 2 bay leaves
- Tortillas (I prefer a flour/corn hybrid)
- Queso Fresco
- Red onion, diced
- Cilantro, roughly chopped
- Rub pork shoulder pieces with salt and pepper then place in pressure cooker and brown in olive oil for 2-3 minutes.
- Add in jalapeño, green pepper, poblano, quartered tomatillos, garlic, onion, cumin, oregano, chicken broth, and bay leaves.
- Give a quick stir and lock lid, then set to high pressure for 55 minutes.
- Do a natural release and then release remaining pressure with a quick release after 10 minutes.
- Remove meat from pressure cooker and add broth with peppers to blender and puree.
- Shred meat with fork and then add back to pressure cooker along with green chile sauce.
- Stir to combine and then serve in tortillas topped with crumbled queso fresco, red onion, and cilantro.