This is just a variation of Alton Brown's Pressure Cooker Chili, which I've posted about a couple of times. Alton's recipe is not one that's meant to be particularly authentic or elaborate... just a quick full flavored chili that takes advantage of the best qualities of the pressure cooker. So while I would like to make a more hardcore chile verde at some point... with the roasted tomatillos and peppers and all that... this recipe is purely a quickie type deal with jarred salsas and canned peppers. Not something that is particularly fashionable in this era of DIY ketchup and slow food, but sometimes you just want a chile verde you can have on the table in an hour.

I like a good chili even at the height of summer, and using a pressure cooker means you don't even have to heat up your whole house.

Easy Pressure Cooker Chile Verde

Ingredients

• 3-3.5 lbs pork shoulder, cut into 1.5-2" chunks
• 1 tablespoon peanut oil
• 2 teaspoons kosher salt
• 2 16 oz. jars of salsa verde
• 1 4 oz. can of diced green chilies (preferably Hatch)
• 30 tortilla chips
• 1 teaspoon ground cumin
• 1/2 cup chopped cilantro, plus more for garnish
• diced onion, for garnish
• corn tortillas, for serving

Directions

1. Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
2. Brown the meat in 3 or 4 batches in a 6 quart (or larger) pressure cooker over high heat, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
3. Once all of the meat is browned, add a couple of tablespoons of water to the cooker to deglaze the pot.
4. Add the meat back to the pressure cooker along with the salsa, diced peppers, tortilla chips, cilantro, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and allow the pressure to reduce naturally (10-15 more minutes).
5. Put in bowls and top with cilantro and diced onion. Serve with warm corn tortillas.