Best Mexican Shredded Chicken

• 1 Whole Chicken Quartered, skin on
• 1 tCan mild Rotel (10 oz)
• 1 tCan crushed tomato (14.5 oz)
• 1 tCan mild diced green chiles (4 oz)
• 2 1/2 Teaspoons cumin
• 1/4 tTeaspoon ground oregano
• 1/2 tTeaspoon chili powder
• 1 tTeaspoon garlic powder
• 1/2 tTeaspoon ground black pepper
• 1 tTeaspoon salt
• 2tTablespoons dried chopped onions
• 2tBay leaves
• A few sprinkles of dried savory
• 4tPieces of bacon
• 1tGenerous handful of Cilantro (about a cup)
• Chicken Stock
• Water

1. Cook bacon to a near crispy state in a big enough pot to boil all the chicken. Add Chicken and brown with the bacon (lightly salt & pepper for good order). Add enough water and chicken stock (50/50) to just cover the chicken. While the water is heating up, add all the powdered seasonings and bay leaves and boil chicken.
2. When the chicken is done boiling (floats), remove and let cool enough to pull chicken (1" x 3" chunks) - leave water boiling while you do this. Discard skin and bones, throw the chicken back into the pot with all the canned ingredients & cilantro.
3. Simmer without a lid for 3-4 hours or until the liquid has mostly cooked off, stirring occasionally as needed. Leave some of the liquid - this will keep the flavor better as leftovers. If you plan to eat it all in one sitting, reduce liquid to desired consistency; otherwise, drain what you need for serving and store the rest.
4. Best served on a flour tortilla as a taco with your favorite toppings but also good as enchiladas - red or green enchilada sauce pairs well with the chicken, so does a Corona...
5. Enjoy!

chicken, tomato, green chiles, cumin, ground oregano, chili powder, garlic powder, ground black pepper, salt, onions, bay leaves, sprinkles, bacon, generous handful, chicken, water

Taken from www.epicurious.com/recipes/member/views/best-mexican-shredded-chicken-51584011 (may not work)