5 lb Beef Roast * 3 T Vegetable Shortening
3 ea Large Onions, Chopped 1 cn (4 oz) Chopped Green Chilis
2 cn (7 oz) Green Chili Salsa 1/4 t Garlic Powder
4 T Flour 4 t Salt
1 t Ground Cumin 1 x Juices From Beef Roast
Preheat oven to 200 degrees F. (95 degrees C) Place Beef roast (or
combination of beef and pork roasts to total 5 lbs) 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. Saute 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 1/2-inch space at top. Seal and label containers
Mexican Meat Mix and freeze. Use within 6 months. Makes about 9 cups of
Mix.
