Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Beef Roast * 3 tb Vegetable Shortening
3 Large Onions, Chopped 1 cn (4 oz) Chopped Green Chilis
2 cn (7 oz) Green Chili Salsa 1/4 ts Garlic Powder
4 tb Flour 4 ts Salt
1 ts Ground Cumin 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.

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