Pollo en salsa Verde (Chicken in Green Sauce)
3-4 LBS chicken (I only had thighs on hand, but you can do a whole chicken if you like)
3/4 LB Tomatillos, husked and quartered
1 LB Poblano Peppers, seeded, roughly chopped
1/2 LB Anaheim Peppers, seeded, roughly chopped
4 Jalapeno Chilies, roughly chopped (If you don't like real spicy you can cut this down to 2 or 3).
2 Habaneros (Use if you like really spicy)
1 Med Onion roughly chopped
6 Cloves Garlic peeled, roughly chopped
1 TBS Cumin
1 TBS Salt
1 TBS Asian Fish Sauce
Sour Cream (Optional)
Cheese (Any kind you like)
Chives (Optional for garnish)
Combine chicken, tomatillos, poblano peppers, Anaheim peppers, jalapenos, onion, garlic, cumin and salt to pressure cooker
Turn on to meat setting for 15 minutes.
When you hear it begin to sizzle put on lid and let it run through its cycle.
When the 15 minutes are up and you hear the beep release steam and carefully take off lid.
Take out your chicken and set aside.
Add your Asian Fish Sauce and stir.
Take your mixture and put it in a blender and puree.
Return your mixture to your pressure cooker and turn it to warm.
Shred your chicken and return it to the pressure cooker and stir.
Serve on your tortillas with cheese, sour cream, chives or whatever toppings you like.