5 lb. combination of beef & pork roast
3 tbsp. shortening
3 onions, chopped
1 (4 oz.) can green chilies
2 (7 oz.) cans salsa
1/4 tsp. garlic powder
4 tbsp. flour
4 tsp. salt
1 tsp. 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. 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 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 each into quart freezer containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix.