red and green chile options

I made a chicken and a pork option. Red chile with pork and green chile with chicken. Some of the meat got tenderer with the cooking time and extra hand shredding. I seared the pork before boiling in chile and water and not the chicken...i did not notice a difference in richness of the sauce. I would deffinately do this again...great way to hit up meat sales and do two ingredient dishes. I might also try tofu or different meats or different chiles or flavors and do the shredded or cubed or long cook times.