5 lb. beef roast or comb. of beef & pork roasts
3 tbsp. shortening
3 onions, chopped
1 (4 oz.) can chopped green chilies
2 (7 oz.) cans green chili salsa
Juices from beef roasts
1/4 tsp. garlic powder
4 tbsp. flour
4 tsp. salt
1 tsp. ground cumin

Preheat oven to 200 degrees. Place roasts in large roasting pan or Dutch oven. 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, 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 each into three 1 quart freezer containers, leaving 1/2 inch space at top. Seal and label. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix.