Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
Set it into a small roaster or dutch oven that has a secure lid.
Sprinkle half the cumin and half the garlic slivers over the chicken.
Put the other half of the seasonings into the cavity.
Put half the salsa into the cavity and pour half over the chicken.
Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
Suggestion -- serve over rice. Pass shredded cheddar or jack cheese at the table. Cornbread is a good too.
Suggestion -- For a vegetable I'd pick a salad of mixed greens or cucumbers in sour cream (cooling against the spices), or broccoli with cheese (strong enough a flavor to stand up and not be overwhelmed). Refried beans would be authentic -- my family doesn't like them much but yours might.