Categories: Beef, Mexican 
      Yield: 1 servings 
  
      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.