Green Chili Chicken

Ingredients

• 3 pounds bone-in skin-on chicken thighs and drumsticks
• 3/4 pound tomatillos, quartered, husks discarded (about 4 tomatillos)
• 1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
• 6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
• 2 Serrano or jalapeño chilies, roughly chopped, stems discarded
• 10 ounces white onion, roughly chopped (about 1 medium)
• 6 medium cloves garlic, peeled
• 1 tablespoon whole cumin seed, toasted and ground
• Kosher salt
• 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
• 1 tablespoon Asian fish sauce (patis)
• Fresh corn tortillas and lime wedges, for serving

• Directions

  1. 1.
     Combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.
  2. 2.
     Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.