Instructions

1. Coarsely chop the leaves and tender stems of 1 large bunch fresh cilantro until you have 1 1/2 cups.
2. Prepare the following, adding each to the bowl of a food processor fitted with the blade attachment as it is completed: Peel and cut 2 medium white or yellow onions into 8 wedges each. Trim 3 medium poblano peppers, remove the seeds, and cut into large pieces. Trim and coarsely chop 2 to 3 medium jalapeños. Pulse until everything is finely chopped, scraping down the sides of the bowl as needed, 15 to 20 (1-second) pulses.
3. Heat 2 tablespoons canola oil in an Instant Pot or electric pressure cooker on the highest Sauté function until shimmering. Add the onion mixture (reserve the food processor for later use) and 1 teaspoon kosher salt. Cook, stirring occasionally, until any liquid from the vegetables has evaporated and the onions start to soften and just start to turn translucent, 10 to 12 minutes.
4. Meanwhile, peel the papery skins from 1 pound tomatillos and rinse the tomatillos under cold water. Quarter the tomatillos, place in the food processor (no need to clean) and process into a coarse purée, about 15 seconds. Heat the oven according to the French fry package directions.
5. Add 2 pounds ground pork, 1 tablespoon ground cumin, 2 teaspoons garlic powder, 1 1/2 teaspoons ground coriander, 1 teaspoon dried oregano, and the remaining 1 teaspoon kosher salt to the sautéed vegetables. Cook, stirring frequently and breaking the meat into small crumbles, until the pork starts to turn opaque and loses its rawness, 4 to 6 minutes.
6. Add the reserved blended tomatillos, 1/2 cup of the cilantro, and 1/2 cup of the low-sodium chicken broth. Finely grate the zest of 1 medium lime into the pressure cooker and stir to combine. Bring to a simmer.
7. Turn off the pressure cooker. Lock the lid on and make sure the valve is set to seal. Set to cook on HIGH pressure for 14 minutes. It will take about 9 minutes to come up to pressure.
8. Meanwhile, juice the zested lime until you have 2 tablespoons juice and place in a small bowl. Add the remaining 1/4 cup chicken broth and 1/4 cup masa harina and whisk until smooth. Grate 8 ounces pepper jack of Monterey jack cheese on the large holes of a box grater (about 2 cups) if needed.
9. When the cook time is complete, let the pressure release naturally for 20 minutes. Meanwhile, bake 1 (32-ounce) bag frozen crinkle-cut fries according to package directions, cooking them on the crisper side.
10. Release any remaining pressure from the pressure cooker. Stir the chili, then taste and season with more kosher salt as needed. Turn on the medium-high or high Sauté function (go with medium-high if you have both). Add the masa mixture and 1/2 cup of the cilantro. Simmer, stirring frequently, until the liquid starts to thicken, 3 to 5 minutes. Turn off the cooker, cover, and keep warm if the fries are not ready yet.
11. Sprinkle the cheese evenly over the fries. Bake until the cheese is melted, 1 to 2 minutes. To assemble, place the fries on a shallow serving platter or individual plates, then spoon on the desired amount of hot chili on top. Garnish with sour cream, diced red onion, the remaining chopped cilantro, and a few dashes of your favorite hot sauce if desired.