Break off stems of the chiles and remove the seeds.
Place chiles in pressure cooker.
Add beef stock, chicken stock and enough water to cover.
Cover the cooker securely, place the weight on the port and pressure cook for 10 minutes.
While this is cooking, dice your meat and measure out your spices.
Release pressure by running under cold tap water until safe to open cooker. After the pressure has been released, put the chiles into a blender with a small amount of the liquid and puree to make a smooth, thin paste. Reserve the remaining liquid.
Add shortening to pressure cooker pan and brown meat.
Sprinkle the flour over the meat and stir. The meat will release some moisture during browning and the flour will absorb the oil and help to thicken the juice.
Stir in the chile puree.
Add enough of the reserved liquid so that the meat is covered to a depth of about 2 inches. Reserve any remaining liquid to use if you want to thin down the chili after it is cooked.
Add the tomato sauce, paprika, onion powder, garlic powder, chili powder, black pepper, white pepper, cayenne, oregano, and cumin.
Bring mixture to a boil and cover the pressure cooker.
Cover and pressure cook for 30 minutes.
Release the pressure, taste, adjust seasoning and add the masa harina (this will give it a slight tamale flavor and will also thicken the chile).
Return to a boil. Serve hot over cornbread, on chili dogs, omelets, hamburgers, fries, or chips.
The pressure cooker will meld the flavors and tenderize the meat. Refrigerate any remaining servings.