Alright. I love making chili verde and sometimes it comes out excellent and sometimes it comes out just okay. I don't know what I've done different the times it's come out excellent versus the times that it hasn't but I do know that the times it's come out pretty bad is when I tried to brown the meat. For some reason I have no idea how to do it correctly. I chop up the pork in cubes, pat it dry, leave it get room temp and etc. I put the meat in batches in a pot on medium high and leave it for a couple of minutes. When I'm done I add my chilie verde (blended up roasted tomatillos, garlic, peppers, spices,etc) and let it simmer for three hours or so. The meat always comes out tough the times I "brown" it and I can't seem to brown it without cooking the meat through before letting it simmer. Lately I've been paranoid trying to brown the meat and then halfway through just ending up not browning it and pouring the sauce over it. Any suggestions?