Pork shoulder is an ideal cut for the pressure cooker—cubes are browned and braised for the chili base here. Serve with wedges of cornbread. Broiler-charred poblano chiles and a liberal dose of cumin give this hearty stew a wonderful smokiness.
3 poblano peppers
3 Tbsp extra-virgin olive oil
1 pound boneless pork shoulder — cut into 3/4″ cubes
Kosher salt and freshly ground pepper
2 medium onions — finely chopped
3 cloves garlic — smashed and peeled
1 1/2 tsp ground cumin
1 tsp dried oregano
2 dried bay leaves
3 Tbsp apple cider vinegar
7 1/2 cups chicken stock
2 cups dried pinto beans
Preheat broiler. Roast poblanos under broiler, turning, until completely charred, about 5 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove ribs and seeds. Finely chop chiles.
Heat 2 tablespoons oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to saute. Season pork with salt and pepper. Add half the pork and cook, stirring occasionally, until browned, about 5 minutes; transfer to a plate. Repeat with remaining pork; transfer to plate.
Add remaining 1 tablespoon oil, the onions, and garlic to pressure cooker, and cook, stirring occasionally, until softened, about 6 minutes. Add cumin, oregano, bay leaves, and poblanos, and cook, stirring, until combined, about 1 minute. Add vinegar, stock (8 cups for stovetop; 7 cups for electric), beans, reserved pork along with any accumulated juices, and 1 teaspoon salt, stirring up the browned bits, and bring to a boil.
Secure lid. Manually set cooker to 31 minutes and let it come to pressure. Once time is complete, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid
Let pork and beans stand, uncovered, for 30 minutes in liquid. (Discard bay leaves.) Season with salt and pepper and serve.