I lived in New Mexico for all of the 70's and grew to love New Mex style chile. For years now, living in Maine, I'd order boxes of New Mexico dried chile pods from Hatch and when Hatch became "in" and expensive, from Deming. I spent the last year (and am returning) in New Mex. and chile heaven. I'm back in Maine for the summer and just this evening made some Sonoran style, stacked red chile enchiladas. I bought dried chiles , Hot New Mexico", pods at the grocery store. I made my chile as always, filling the blender w/ chile pod and pouring boiled water over them, blending and then adding to fried,diced pork and garlic. WHAT A DIFFERENCE. The chile was a dark red/brown, instead of bright earth red, and hot it is not. I guess my point is Chile Heads beware and get the chile from the source and not at the supermarket. I guess when I stop learning, I'm in the obits. Comments?