Originally posted by EliseT
The pork dish Chile Verde is just pork with tomatillos and jalapenos. As they have mentioned above, heat will vary depending on the restaurant, but it is not usually very hot.
Green salsa can be pretty hot, but usually the hottest salsa will be a very dark red.
Begging to differ a bit. Traditional NM recipes use Hatch type chile peppers, Sandias, etc. and generally doesn't include jalapenos, and yes heat varys by cook, from none to blazing. I had a bowl at Barrunda's Bar and Grill in Marfa, TX. last year that was made with fresh hatch chiles from Hatch, NM. very mild, but lots of chile flavor. Tender pork and potatos. Hominy is another common addition.
Color overall has very little to do with heat level in peppers or salsas. The jalapenos I grow sweeten and mellow when I allow them to ripen to full red for smoking.
Vayo con Queso