Chile Verde is one of the most popular versions of chili con carne served in Arizona, New Mexico, and across the southwest United States. All versions involve roasting fresh green chiles and cooking them slowly with a meat (typically pork, but also beef or chicken), garlic, oregano, and cumin. The consistency is usually 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 generally rates between 500 and 1,500 Scoville units on the heat scale.