Having grown up in New Mexico I love both green and red chile in just about anything. My former brother-in-law farms chile alongside the Rio Grande near a small town named Polvadera (Dustville in English). He sends me a care package every year but as I no longer eat chile regularly I find it way too hot so I mix it in with blander chiles such as the Big Jim grown around Hatch, NM. One thing about hot chile, it burns more going out than it does going in.
My mother moved from MD to NM and she developed her own version of chile stew using hamburger, kidney beans, onions, stewed tomatoes and diced green chiles, a dish I miss. The locals use Pinto beans as they grow there but she preferred red kidney beans.
This is a pretty good recipe.
A Spicy New Mexico Green Chile Stew from MJ's Kitchen