Mexican Meat Mix - beef roast

Method

• Preheat oven to 200 degrees.
• Place roasts in large roasting pan or Dutch oven.
• Do not add salt or water.
• Cover with a tight lid and roast about 12 hours, 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 skillet.
• Add onions and green chilies.
• Saute 1 minute.
• Add green chili salsa, and garlic powder, flour, salt and cumin.
• Cook 1 minute over med-low hear.
• Stir in reserved meat juices and shredded meat.
• Cook 5 minute until thick.
• Cool.
• Put about 3 cups mix into 3 1 quart containers.
• Freeze.
• Use within 6 months.
• Makes about 9 cups of Mexican Meat Mix.