5 lbs. chuck roast or beef, pork combination
3 tbsp. vegetable shortening
3 onions, chopped
1 (4 oz.) can green chilies or to taste
1/4 tsp. garlic powder
4 tbsp. flour
4 tsp. salt
1-2 tsp. ground cumin
Juices from roasts

Preheat oven to 200 degrees. Place roasts in large roasting pan or Dutch oven. No salt or water. Cover and roast 12 hours until well done. Best done overnight or in pressure cooker with 1 cup water for 35 to 40 minutes. Drain meat, reserving juices. Place juices in freezer to defat. Cool meat and debone. Shred meat, set aside.

Melt shortening in a large skillet. Add onions and green chilies. Saute 1 minute. Add the next 4 ingredients. Cook 1 minute. Stir in juices and meat, cook 5 minutes or until thick. Freeze in bags or containers. Makes 9 cups. Use for chimichangas, BBQ beef or taco meat.