Chicken Chile Verde in a Pressure Cooker

 

3 pounds bone-in, skin-on chicken thighs and drumsticks

1-pound poblano peppers, roughly chopped, seeds and stems discarded

12 ounces tomatillos, husks discarded, quartered

1 medium white onion, roughly chopped

6 ounces Anaheim peppers, roughly chopped, seeds and stems discarded

2 Serrano or jalapeño peppers, roughly chopped, stems discarded

6 cloves garlic, peeled

1 tablespoon ground cumin

Kosher salt, to taste

1/2 cup loosely packed fresh cilantro leaves and stems, plus more for garnish

1 tablespoon Asian fish sauce

Tortillas and lime wedges, for serving

 

Combine chicken, poblano peppers, tomatillos, onion, Anaheim peppers, Serrano peppers, garlic, cumin, and salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.

Using tongs, transfer chicken to a bowl and set aside.

Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender and season to taste with salt.

Remove the skin and bones from the chicken. Shred, if desired and return to the sauce.

Ladle portions into a serving bowl, garnish with chopped cilantro and serve immediately with tortillas and lime wedges.