| 1 | Preheat oven to 200 °F. |
| 2 | (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. |
| 3 | Do not add salt or water. |
| 4 | Cover with a tight lid and roast about 12 hours, or until well done. |
| 5 | Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. |
| 6 | Drain meat, reserving juices. |
| 7 | Cool meat, then remove bones. |
| 8 | Shred meat and set aside. |
| 9 | Melt shortening in a large skilled. |
| 10 | Add onions and green chilies. |
| 11 | Saute 1 minute. |
| 12 | Add green chili salsa, garlic powder, flour, salt and cumin. |
| 13 | Cook 1 minute over medium-low heat. |
| 14 | Stir in reserved meat juices and shredded meat. |
| 15 | Cook 5 minutes until thick. |
| 16 | Cool. |
| 17 | Put about 3 cups mix into 3 1-quart containers, leaving ?inch space at top. |
| 18 | Seal and label containers mexican meat mix and freeze. |
| 19 | Use within 6 months. |
| 20 | Makes about 9 cups of mix |
