5 lbs. combination beef and pork roasts
3 tbsp. shortening
3 onions, chopped
1 (4 oz.) can chopped green chilies
2 (7 oz.) cans green chile 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 large roasting pan. Do not add salt or water. Cover with a tight lid and roast about 12 hours until well done.

Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside. Melt shortening in large skillet. Add onions and green chiles. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium heat.

Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put 3 cups mix into three 1-quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months.