Ingredients
2 whole chicken legs
Olive oil, bay leaf, salt and pepper, 1 garlic clove
Mexican oregano
Root vegetables (chopped carrots and turnips), optional
4 Roma tomatoes, cored and split at the bottom using a knife to make an X.
2 garlic cloves
1-2 dried pasilla peppers
1/4-1/2 cp. chicken broth
1tsp. ground cumin
Preparation
Turn on oven to 400 deg. Coat chicken legs with oil, salt and pepper and place in a glass baking dish with sliced garlic clove and bay leaf placed under the whole legs, skin up. If adding vegetables, coat with olive oil, salt and pepper and place around chicken legs. Bake for 40 min - 55 min, until skin is crispy and browned. Meanwhile, on a dry comal or cast iron skillet, roast 2 garlic cloves on medium hi heat. Remove from skillet and roast peppers, blistering but not burning. Remove from skillet and immediately place in hot water for 10-15 min., making sure the peppers are under water, apply weights if necessary. While softening peppers, roast tomatoes on comal, browning each side, then removing skins. Remove peppers, remove stems and seeds, then chop coarsely. Peel garlic and cut tops off. In a blender, combine peeled tomatoes, garlic, peppers and blend at high speed for three minutes, until peppers are well blended. Drain blended contents through a fine sieve into large bowl or directly into slow cooker. Add a little chicken broth through the sieve and mash contents against the sides to get as much through. Discard any remaining contents on sieve. When chicken is done roasting, take out of the oven, and let cool. Remove meat and skin from bones and shred into pieces. Put sauce and chicken and any vegetables in slow cooker along with cumin, salt and any chicken broth, if needed. Combine well and leave on low setting in slow cooker overnight, 8-10 hrs.
