Being from New Mexico, I can tell you that this chile comes in several different stages of heat. You can buy the mild, medium, medium hot, hot , and extra hot. If you are getting green chile that is sweet, then you are probably getting some "Big Jim" chile, that is outstanding for rellenos. This year's crop may be off a little due to some brutal weather just a couple of weeks ago. Chile in it's early stages of growth were hit with wind rain, hail, and even snow, so it remains to be seen how this year's crop comes out. There have been hundreds of growers that are allowing their chili to go red for pod sales as the pods sales are incredibly strong and they get huge money for it. When selecting NM green chile's, if you want the hot stuff, you will need to look for two characteristics; one a pointed end of the chile. The more of a point, the hotter the chile and two, just the smell alone will tell you if it's hot or not. Word of advice, when using these chile's it is strongly recommended that you add lots of garlic salt to your chile before consuming as it will give you a really bad stomach ache if you don't. It is also recommended that you roast this chile, and after you have roasted it, place them on a cold wet towel to stop the cooking process. When freezing , freeze them with the skin still attached. This is only when roasting. Roasting can be done on any grill and it's so easy, even a caveman can do it. Check your local produce markets, and by that I mean produce markets that deal as wholesalers, such as the LA Market or the Oakland Market or other such places that sell to wholesalers and jobbers. New Mexico gets lots of calls for their green chile, and they really overprice it sometimes, so be careful, plus you will have to deal with a wholesaler that is trying to make huge profits on this item. If you are looking for processed green chili, I would recommend Bueno Foods in New Mexico, they should be able to point you in the right direction. The only other option would be to do like George is planning; make a trip. Most of September it is readily available, and it really does not make that much difference on whether or not it's Hatch Green Chile or not. 90% of the chile that comes out of New Mexico is out of southern NM, but not necessarily Hatch. All of NM chile is very good, and if you ever get a chance to go there during the last of August through the first couple of weeks September, please do so. The smell of roasting chile in the air is unbelievable.