Mexican Meat Mix

Directions

Preheat oven to 200 degrees F.

Place Beef roast (or combination of beef and pork roasts to total 5 pounds) in a large roasting pan or dutch oven.

Do not add salt or water.

Cover with a tight lid and roast about 12 hours, or until well done.

Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes.

Drain meat, reserving juices.

Cool meat, then remove bones.

Shred meat and set aside.

Melt shortening in a large skilled.

Add onions and green chilies.

Sauté 1 minute.

Add green chili salsa, garlic powder, flour, salt and cumin.

Cook 1 minute over medium-low heat.

Stir in reserved meat juices and shredded meat.

Cook 5 minutes until thick.

Cool.

Put about 3 cups mix into 3 1-quart containers, leaving ½-inch space at top.

Seal and label containers Mexican Meat Mix and freeze.

Use within 6 months.

Makes about 9 cups of Mix.