Chile Verde:

Chile Verde is one of the more popular versions of chili con carne served in Arizona, New Mexico, and throughout the southwest. All versions involve roasting fresh green chiles and cooking them slowly with a meat (usually pork, but also beef or chicken), garlic, oregano, and cumin. The consistency is generally much thinner than Texas-style chili and is sometimes listed on restaurant menus as "green chile stew". In addition to being eaten by the bowl (sometimes with pinto beans), Chile Verde is often treated as a condiment and can be served over burritos, enchiladas, some types of chile rellenos, hamburgers, and even fried eggs.

Chile Verde typically rates between 500 and 1,500 Scoville units on the heat scale.

Just How Is A Chile's Heat Measured?