COOKING WITH CHILES
The recipes above are best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles ― roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.) Canned green chiles just don't cut it here.
Ground dried red chiles are used to both season and thicken sauces (don't be intimidated by the large quantities called for; this ingredient is nothing like cayenne or supermarket "chili powder," which is a blend of several seasonings). The ground chiles are sold according to heat level (from mild and sweet to quite spicy), so be sure to buy a batch that suits your taste. Look for it in Latin markets and gourmet stores, or read below, for mail-order sources.