Instructions: To quick-soak beans, place them in the pressure cooker and cover with 5 cups water. Bring to a boil. Reduce heat to medium, attach cover, and allow pressure to build to the second red ring. Adjust heat to maintain pressure, and cook for 3 minutes. Turn off heat, and allow pressure to lower using the natural release method (see instruction booklet). Drain beans in colander, and set aside.

Heat a grill, or turn on the broiler. Roast poblanos on grill or under broiler, turning, until completely charred, 5 1/2 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 seeds. Finely chop them.

Sprinkle pork with salt and pepper. Heat 2 tablespoons oil in pressure cooker over medium-high heat. Add pork in two batches without crowding, and cook, stirring occasionally until browned all over, about 5 minutes. Remove meat, and transfer to a dish.

Reduce heat to medium. Add remaining tablespoon oil, onions, and garlic to the pot, and cook, stirring occasionally, until the onions have softened, about 6 minutes. Remove the onions, and transfer to a dish. Add cumin, oregano, bay leaves, and reserved chiles; cook, stirring, about 1 minute.

Add vinegar, chicken stock, and the reserved pork, stirring up the browned bits, and bring to a boil over medium-high heat. Reduce heat to medium. Attach cover, and allow pressure to build to the second red ring. Adjust heat to maintain pressure, and cook for 23 minutes. Turn off heat, and allow pressure to decrease using natural release method.

Remove cover, and add the reserved beans. Attach cover, and allow pressure to build to the second red ring. Cook for 7 minutes. Turn off heat, and lower pressure using the natural release method. Serve.

This recipe yields 4 servings.

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