Step 1
Mix cumin coriander cilantro garlic herb seasoning Italian seasoning cayenne pepper and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin.
Step 2
Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned about 3 minutes per side. Transfer to a plate.
Step 3
Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook about 1 hour.
Step 4
Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool.
Step 5
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top.
Step 6
Roast until peppers are blackened and blistered 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool about 20 minutes. Stem peel and seed the peppers; dice.
Step 7
Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook turning occasionally until softened and skins are blistered 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos.
Step 8
Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth.
Step 9
Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened about 3 minutes. Add garlic; cook until fragrant about 1 minute. Remove from heat.
Step 9
Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth diced peppers diced tomatillos tomatillo-pepper puree onion mixture and diced tomatoes. Add remaining seasoning mixture salt and pepper. Bring to a boil; cover.