The best way to get a great "bang for the buck" and be assured your chiles are properly roasted is to do them yourself. Not complicated but it takes a bit of time. Purchase your Hatch chiles in bulk and set to work slowly roasting them over a fire - in this case a small propane with an excellent view. After they are sufficiently heated and blackened on the outside you scrape off the burnt portion of the skin, cut off the stem side, slit open the chile and scrape out the seeds. The result is a thin and spicey addition to any recipe.
