Chile Verde

Many people get confused while making Chile Verde; some may find difficulty in achieving the perfect spice blend and balance, while others are unsure if the meat should be browned before or after adding the sauce. Also, getting the ideal amount of heat without overpowering the other flavors can be a challenge. Additionally, the selection of the right type of chillies and when to add them prevents people from making a flavorful Chile Verde. To get the most out of your Chile Verde, it's recommended that you do a taste test frequently to ensure that the heat and flavors are to your liking. Adjust the seasonings as you go. Don't shy from using a mix of green chilies for a richer, deeper flavor profile. Adding them at different stages of the cooking process can also yield various tastes. Make sure you trim the excess fat from the meat, and cook it slowly to get tender, rich chunks. A pro tip here is to roast and peel the chilies, which not only enhances the flavor but also gets rid of the waxy skin that can sometimes cause indigestion. You can also use chicken or beef instead of pork, depending on your preference.