I live in Oregon, but I was a long-time New Mexico resident and my wife is a native of the state. Even after I moved away from NM 7 years ago, I went to great lengths to feed my chile habit. Twice now I've flown from Oregon to Albuquerque during chile season to pick up a couple of sacks of green. We would get hot or extra hot from Hatch or Chimayo and get it roasted at the stand. As most New Mexicans know, the fragrance of green chile roasting outdoors in fall in a big wire barrel over a propane flame is...well, it's just one of those things.
Then, we'd go to my sister in law's house for an all-day peel, chop and package fest. Since chile season coincides with the World Series, and since they sell beer in New Mexico, there are diversions. For our efforts, we ended up with about a year's supply: 100 ziplocs, each holding a 1-cup portion of roasted, peeled, and chopped green chile. This stash got packed into an oversized suitcase, insulated with newspaper, and smuggled back to Oregon. The last time I did this, the suitcase weighed 148 pounds.
One year we couldn't make it to New Mexico, so my sister in law agreed to act as a chile mule. We paid her airfare here, and she brought us 80 pounds of freshly roasted chile which we peeled and chopped at home.
But then, a couple of years ago, we discovered a farm stand in Roseburg, Oregon, in the south central part of the state on the Umpqua river. They were selling a variety of locally grown chiles, and we bought a bushel of Big Jims. They had mostly turned red, and the flavor and heat were outstanding, as good as anything I've ever gotten in New Mexico. I've also gotten really good hot chile at the Eugene Farmer's Market.
So if you are willing to roast and chop your own, see if you can't find some chile locally before ordering it from Mecca.