15 minutes of work, flavor for days.
is one of my most popular pressure cooker recipes. The flavor-to-work ratio is simply off the charts. Here's the gist of it: Dump some ingredients into a pressure cooker. Turn it on and cook. Blend, season, and enjoy. No pre-searing meat, no charring vegetables, and barely any advance prep at all.
To begin, I combine a few pounds of nicely marbled pork shoulder, cut into large chunks, with some quartered tomatillos, a roughly chopped onion, some garlic, and some green chilies in a large bowl. Later on, after everything is cooked, you have to pick out the meat with tongs to purée the sauce, and I found out the annoying way that picking out dozens of small chunks of meat is not particularly fun. So I leave my meat in big, two-inch chunks to make it easy to grab.
Next, I season everything with a big pinch of salt, as well as some cumin that I've toasted on a plate in the microwave until it's fragrant , then ground up with a** If there's one thing you can do to improve the flavor of any dish that includes dry spices, it's to use whole spices and grind them with a mortar and pestle. The difference it makes in side-by-side tests is astonishing, and cleaning a mortar and pestle is easier than cleaning an electric spice grinder anyway.
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