3 lbs boneless pork shoulder, cut into 1 1/2-inch cubes
2 fresh poblano peppers, roughly chopped, or more to taste
3 jalapeno peppers, roughly chopped, or more to taste
1 serrano pepper, roughly chopped, or more to taste
1 large onion, roughly chopped
4 cloves garlic, roughly chopped
2 tsp ground coriander
3 tsp ground cumin
1 1/2 cups beef broth
Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. (I prefer to brown my meat in a large skillet on the stove rather than in the pressure cooker.)
Lock the lid onto the pressure cooker. Set the cooker to high and cook for 60 minutes. Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure and safely removing lid.
Before serving, I put the pork meat in a shallow baking dish and browned it under the broiler for just a couple of minutes.
I served the carnitas with corn tortillas, rice and pinto beans.
Makes 12 servings