One of my personal favorite mixes!!!
5 lbs. beef roast or combination of beef and pork roasts
3 Tbsp. vegetable shortening
3 onions, chopped
1 (4-oz) can chopped green chilis
2 7-oz) cans green chili salsa
1/4 tsp. garlic powder
4 Tbsp. flour
4 tsp. salt
1 tsp. ground cumin
Juices from roasts
Preheat oven to 200 degrees. Place roasts in a large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and raost about 12 hours, until well done. OR cook roasts with 1 cup water in pressure cooker 35-40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside. Melt shortening in a large skillet. Add onions and green chilis. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minutes over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix each into three 1-quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of MEXICAN MEAT MIX.