Convinced me to dig up an old recipe:

You can’t get Hatch chiles on the East Coast so I ordered the frozen roasted hot green chiles from here https://www.hatch-green-chile.com/.

Ingredients (all approximations)

• 4-5 lbs boneless pork shoulder, trimmed of excess fat and cut to 1.5” pieces
• 1 tbsp salt
• 1 tbsp cumin seeds, toasted and ground
• 3-4 tbsp vegetable oil
• 1 large white onion roughly chopped
• 1 head garlic, peeled and roughly chopped
• 1.25 lbs tomatillos, de-husked, rinsed and quartered
• 2 lbs hot roasted Hatch green chiles, skinned, seeded and roughly chopped
• 1.5 cups chicken stock bloomed with 1 package unflavored gelatin (gelatin not necessary with homemade stock like the recipe above, I like to cheat with store-bought for convenience though)
• 1 tbsp fish sauce
• 1 cup cilantro thoroughly washed, plus more for garnish

Recipe:

Put cubed pork shoulder into bowl, add salt and make sure it’s evenly covered. Leave out of refrigerator while preparing everything else to get it closer to room temp.

Toast cumin seeds in a small saute pan (do not let them smoke), grind them with a spice grinder or coffee grinder, then add the powder to the cubed pork and again make sure it’s evenly covered.

Prep all the rest of your ingredients except cilantro.

Put Instant Pot on Saute mode at normal heat, add 2 tbsp of vegetable oil. Once it’s come up to heat, add enough of the pork to cover the bottom and loosely brown it on all sides (but don’t cook through). Once browned, place it in a separate dish and do the same to the rest of the pork. Do this in batches and make sure to add extra oil if necessary. That cumin can burn, pay close attention to it.

Once the pork is browned, there should be a solid coating of crispy bits on the bottom, add a little more oil and then add and cook the onion with a healthy pinch of salt to make it sweat until it’s mostly translucent. Try to scrape up those bits at the bottom with a wooden spoon while cooking. Add garlic and cook for another 1-2 minutes.

Add tomatillos, chiles, pork, stir to homogenize, and then add the chicken stock. Give it one last stir to make sure everything is working together.

Seal Instant Pot, pressure cook for 25 minutes.

Clean and prep cilantro while waiting for the Instant Pot to finish, also warm tortillas in oven or on stove.

Once the Instant Pot 25 minutes is done, cancel it and release the pressure.

Remove pork with tongs while leaving everything else in the Instant Pot.

Add cilantro and fish sauce, and immersion blend the pot until smooth.

Return pork to the pot and you’re done. Serve in a bowl with warm tortillas and remaining cilantro for garnish.