Chicken w Rotel

6 boneless skinless chicken breasts
2 cans of mild chile Rotel

Use a 13x9 pan.  Season the breasts with salt and peppers.  Coat with olive oil.  Pour both cans of Rotel over all breasts.  Turn after 30 minutes.  Leave for another 30 minutes.
Preheat oven to 400 degrees.  Cook for 15 minutes, turn breasts.  Cook additional 10 minutes.  Sprinkles Mexican style shredded cheese over each breast.  Broil for 2 minutes. 

I made brown rice with chicken broth.  Served chicken over rice and spooned some drippings from the pan.  

Slow cooked Green Chile Pork

My very great friend and fellow GBer made this for my husband and I when we went over for a fun evening.  As we left, my very picky eater of a hubby said "get that recipe."  And I did...now I'll share with you:

1  (5-6 lb) pork butt or pork shoulder
1 Tbs cumin
4-5 cloves of garlic (minced or put through press)
1 Tbs oregano
Salt and pepper (to taste)
2 cans original rotel
2 cans diced green chiles
2-3 cups water
1 12oz can coke (regular)
1 jar green chile salsa (tomatillo w/jalapeno for mild or green chile/jalapeno for more heat)

Place whole pork roast in crock pot (on rack if you have one, if not, no big deal).  Add 2-3 cups water.  Sprinkle seasonings on top or roast and rub in with back of spoon.  Sprinkle with salt and pepper.  Add rotel and green chiles, then add coke.  Liquid will bubble up.  Cook on low 8-10 hours under tender and falling apart.  Remove from juices to cutting board.  Using two forks, shred meat, scraping away any fat.  (Discard fat and bones.)

Put shredded meat in large saucepan or soup pot, add green chile salsa and add back a few ladles of broth to keep moist.  Heat through.  Serve with rice, warmed taco-size flour or corn tortillas, shredded cheese, sour cream and green onions if desired.