In the town where I live we have "green chili", which can be thin like a soup or more often thick like a gravy. It's pork, onion, tomato, green chili and lots of spices. Sometimes there's jalapeno, but if you use Pueblo green chilies, they're hot enough on their own to not need the extra. We put it on everything! Scrambled eggs, breakfast burritos, enchiladas, huevos rancheros, mashed potatoes (better than regular gravy), you name it, it gets smothered. It's even wonderful plain, eaten like a soup or stew with some hot flour tortillas with a little butter.