5 lb Beef Roast *

      3    Large Onions, Chopped

      2 cn (7 oz) Green Chili Salsa

      4 tb Flour

      1 ts Ground Cumin

      3 tb Vegetable Shortening

      1 cn (4 oz) Chopped Green Chilis

    1/4 ts Garlic Powder

      4 ts Salt

           Juices From Beef Roast
  Preheat oven to 200 degrees F. (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.  Do not add salt or water.  Cover with a tight lid and roast
  about 12 hours, or until well done.  Or cook roasts with 1 cup water in
  pressure cooker 35 to 40 minutes.  Drain meat, reserving juices.  Cool
  meat, then remove bones.  Shred meat and set aside.  Melt shortening in a
  large skilled.  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 into 3 1-quart
  containers, leaving 1/2-inch space at top.  Seal and label containers
  Mexican Meat Mix and freeze.  Use within 6 months.  Makes about 9 cups of
  Mix.