In Mexico, chile verde is actually green -- not red, not orange, not gray -- which helps explain its name. Since most Denver-born green chiles include tomatoes, some Mexicans -- Guanajuatan transplants Paola and Sergio Hernandez among them -- think it should rightly be called red. The Hernandezes can call the green chile they make at Pique, their teeny little strip-mall spot, whatever they want; I call it delicious. Packed with tomatillos and jalapeos and a little pork for extra flavor, this brew is a thin, flavor-packed, truly green-colored chile that begs to soak into a tortilla. One taste, and other Mexican joints will be green with envy.