5 lb Beef Roast *

3 Large Onions, Chopped

2 cn (7 oz) Green Chili Salsa

4 tb Flour

1 ts Ground Cumin

3 tb Vegetable Shortening

1 cn (4 oz) Chopped Green Chilis

1/4 ts Garlic Powder

4 ts Salt

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.