Mexican Meat Mix

5 lbs beef roast or combination of beef and pork roasts
3 T vegetable shortening
3 chopped onions
1 (4 oz) can chopped green chilies
2 (7 oz) cans green chili salsa
1/4 t garlic powder
4 T flour
4 t salt
1 t ground cumin

Cook in crock pot on high for several hours then shred meat (remove bones if there are any) and stir all together well. Put about 3 cups mix into freezer containers or bags. Freeze up to 6 months. Makes about 9 cups Mexican Meat Mix.

(Use with recipes such as Chimichangas.)

June 28, 2009