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Green Chicken Chili

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Ingredients
  

  • 3 pounds bone-in skin-on chicken thighs
  • 3/4 pound tomatillos quartered, husks discarded
  • 1 pound poblano peppers roughly chopped, seeds and stems discarded
  • 6 ounces Anaheim or Cubanelle peppers roughly chopped, seeds and stems discarded
  • 2 Serrano or jalapeno chiles rough chopped, seeds and stems removed (I leave the seeds in when I'm looking for a little zip and midnight indigestion)
  • 10 ounces white onion roughly chopped, about 1 medium
  • 6 medium cloves garlic peeled
  • Kosher salt
  • 1 tablespoon ground cumin
  • 1/2 cup cilantro loosely packed, leaves and fine stems, plus more for garnish
  • 1 tablespoon Asian fish sauce e.g. Red Boat
  • Tortilla chips or tortilla wedges for serving

Instructions
 

  • Combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt in the pressure cooker.
  • Heat over high heat until sizzling.
  • Seal pressure cooker, and bring to high pressure. Cook for 15 minutes. Release pressure.
  • Use tongs to remove the chicken thighs from the pressure cooker and set aside to let them cool.
  • Add cilantro and fish sauce to the contents of the pressure cooker.
  • Blend with a hand blender or in a standing blender and season to taste with salt (I don't add any).
  • Shred the chicken by hand. Remove the bones and skin and toss. Shred to a consistency that you want in the soup. It can be anything from big chunks to finely shredded.
  • Return the chicken to the sauce, stir, and let it sit for a few minutes so that the chicken absorbs the sauce.
  • Serve it however you like. Put it in a bowl and add a little cilantro, or sour cream, or shredded cheese. I like to dip tortilla chips in it.