I lived in Albuquerque for about six years in the 90s. After the initial confusion between "chili" and "chile," and red and green, I became hooked on the stuff that came in tubs at the grocery store. Fresh Chile Company's offerings are better, and, more to the point, they'll ship it to me in the wilds of Northwest Connecticut, where the mention of green chile chicken stew draws nothing but puzzlement. So far I have tried out green and red in medium, hot, and extra hot. I particularly like the medium red on eggs. It's got a little more oomph to it than you'd think.