Step 1

Rub pork shoulder pieces with salt and pepper then place in pressure cooker and brown in olive oil for 2-3 minutes.

Step 3

Add in jalapeño, green pepper, poblano, quartered tomatillos, garlic, onion, cumin, oregano, chicken broth, and bay leaves.

Step 5

Give a quick stir and lock lid, then set to high pressure for 55 minutes.

Step 7

Do a natural release and then release remaining pressure with a quick release after 10 minutes.

Step 9

Remove meat from pressure cooker. Use an immersion blender to blend broth with vegetables, or allow broth to cool slightly and add broth with vegetables to blender and puree.

Step 11

Shred meat with fork and then add back to pressure cooker along with green chile sauce.

Step 13

Stir to combine and then serve in tortillas topped with crumbled queso fresco, red onion, and cilantro.