📝 Instructions
= Recipe
1. Combine 3 lbs chicken thighs and drumsticks (bone-in, skin-on), 1 lb poblano peppers, roughly chopped with seeds and stems discarded (about 3 peppers), 12 oz tomatillos, husks discarded and quartered (about 4), 10 oz white onion, roughly chopped (about 1 medium), 6 oz Anaheim or Cubanelle peppers, roughly chopped with seeds and stems discarded (about 2 peppers), 2 Serrano or jalapeño peppers, roughly chopped with stems discarded, 6 medium garlic cloves, peeled, 1 tbsp whole cumin seeds, toasted and ground, and a big pinch of kosher salt in a pressure cooker. Heat over high heat until gently sizzling, then seal the pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.
2. Using tongs, transfer chicken pieces to a bowl and set aside. Add 0.5 cup fresh cilantro, loosely packed leaves and fine stems, and 1 tbsp Asian fish sauce to the remaining contents of the pressure cooker. Blend with an immersion blender or in a countertop blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired.
3. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with fresh corn tortillas and lime wedges.
