Pressure Cooker Chili Verde

• 4 lbs boneless pork shoulder, cut into 2 inch chunks
• 4 tomatillos, husked and quartered
• 2 poblano peppers, diced and seeded
• 2 anheim bell peppers, diced and seeded
• 2 jalapenos, diced and seeded
• 1 (4 1/2 ounce) can green chilies
• 1 onion, peeled and diced
• 6 garlic cloves, peeled and diced
• 2 teaspoons salt
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano
• 1 cup fresh cilantro, roughly chopped
• 2 limes, quartered
• 1/2 cup Cotija cheese

1. Seed and chop all your veggies. Put them in the pressure cooker and saute (this brings out the juices - if you don't do this you won't have enough liquid to come to pressure).
2. While they are heating add all your spices. Then add the cubed meat. If your pork shoulder had a bone you can throw this in for flavor.
3. Seal your pressure cooker, bring to pressure, and cook 25 minutes. Allow natural pressure release.
4. Remove the meat and puree the veggies and juice either in a food processor or blender. Add the meat back inches Top with cilantro, a squeeze of lime juice, and cotija, and enjoy!

pork shoulder, peppers, bell peppers, jalapenos, green chilies, onion, garlic, salt, ground cumin, oregano, fresh cilantro, cotija cheese

Taken from www.food.com/recipe/pressure-cooker-chili-verde-536616 (may not work)