I found some important info about adobo sauce, which I think has helped. Also, this is the crockpot-adapted version, no other cooking vessel got dirtied. We’ll see. Of course I neglected to make notes of the intermediate experiment which worked so well; we’ll see how this crockpot-specific version goes.
- 2T olive oil
- 4 yellow onions, minced
- 10 cloves garlic, minced
- 3 pounds chicken (frozen in big chunks)
- 2T powdered ancho chile
- 1t freshly ground black pepper
- 2T cumin seeds
- 1/8t ground cloves
- 2T apple cider vinegar
- 4T oregano
- Couple of good pinches of salt
- 4 cups chicken stock (bouillon)
Place onions and garlic at bottom of crockpot. Add all seasonings, and layer the chicken pieces on top of that. Pour boiling water over this to cover.
Cover the crockpot and set on high.
When done, shred chicken with forks. Probably add flour or masa to thicken.