for future reference
you can do these in the oven, on the stove top or in a crock pot/slowcooker. we prefer oven or crock pot. in oven bake at 350-400 until tender usually an hour. use that to figure out crock pot temp & time since they vary.
in the pot/casserole dish put your chops & some crushed garlic.
mix equal amounts of pureed mild-medium green chiles & condensed cream of mushroom soup (in a pinch you can use old elpaso green enchilada sauce) and pour into pot. add herbs & spices must use plenty of cumin & oregano. may also add choice of sage (very little), thyme, basil or cilantro. may also add a dash of semi dry or dry white wine.
or
pour a can of drained tomatoes and pureed mild-medium red chiles (soak the dried ones for best flavor) to more than cover the chops. same spices also add sliced green olives. may also add a big shot of semi dry red wine or for a real twist a shot of good bourbon. when the meat is done remove and blend in choice of block of cream cheese or container of sourcream.
same recipes work great for chicken, turkey, squirrel, rabbit, & groundhog. the red sauce also works well w/ red meat like dove, duck, deer, goat & beef.
best serve w/ black beans, rice, fried plantain, fresh tortillas & plenty of horchata.
Thanks.
