Remove excess fat from pork and discard. Cut pork into 2-inch chunks and set aside.
Roughly chop tomatillos, both types of peppers, and onion. Set aside.
Set Crock-Pot Express 8-Quart Pressure Cooker to HIGH SAUTE and heat olive oil. Add pork pieces and brown for 2 to 3 minutes.
Stir in chopped vegetables, garlic, canned chiles, salt, cumin, and oregano. Cook 3 to 5 minutes more until fragrant, stirring often.
Seal and pressure cook on manual HIGH setting for 25 minutes. Let pressure cooker naturally release steam (or carefully activate the quick-release), then remove the lid.
Use tongs to remove pork pieces and set aside on a plate, leaving vegetables and liquid.
In the pressure cooker, use an immersion blender to blend into a smooth sauce. See notes below if you don’t have an immersion blender.
Stir pork and chopped cilantro into the blended sauce. Ladle the pork Chile Verde into bowls and serve with sour cream, avocado slices and a bit of lime juice.
Serving size is 6-ounces of pork plus sauce.To save prep time: Look for pre-cut pork shoulder or ask your butcher to cut it.Shortcut method: Prepare pork shoulder as instructed, but omit the rest of the sauce ingredients. Substitute with 24-ounces of jarred chile verde sauce and pressure cook as directed.Don’t have an immersion blender? Remove cooked pork pieces and let the liquid cool down a bit (this prevents steam build up while blending). Transfer liquid with vegetables to a high-speed blender. Blend until smooth, then return to the pressure cooker.