Trim fat from pork.
Heat oil in a 6-quart pressure cooker over medium heat. Add pork; sprinkle with chili powder, cumin, and salt. Sauté 5 minutes. Add onion and garlic; sauté 2 minutes. Stir in water, Anaheim chiles, beans, chipotle chile, stewed tomatoes, and broth. Close lid securely; bring to high pressure over high heat (about 3 minutes). Adjust heat to medium or level needed to maintain high pressure, and cook 40 minutes. Place pressure cooker under cold running water. Remove lid; skim fat from surface. Stir in cilantro. Ladle the soup into each of 8 bowls; top each serving with sour cream and chopped tomato.
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