Mexican Meat Mix

One of my husband's favorite recipes from his mom. Great alternative to regular ground beef and taco seasoning.

• Ready In: 12 hrs 20 mins
• Serves: 27
• Yields: 9 cups

Ingredients

• 5  lbs beef roast
• 3  tablespoons vegetable shortening
• 3  onions, chopped
• 1 (4 ounce) can  chopped green chilies
• 2 (7 ounce) cans green chili salsa
• 1⁄4 teaspoon garlic powder
• 4  tablespoons flour
• 4  teaspoons salt
• 1  teaspoon ground cumin
•  juices from beef roast

Directions

1. Preheat oven to 200 degrees.
2. 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, or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes.
3. Drain meat, reserving juices.
4. Cool meat, then remove bones.
5. Shred meat and set aside.
6. Melt shortening in a large skillet.
7. Add onions and green chilies. Saute 1 minute.
8. Add green chili salsa, and garlic powder, flour, salt and cumin.
9. Cook 1 minute over med-low hear.
10. Stir in reserved meat juices and shredded meat.
11. Cook 5 minute until thick. Cool.
12. Put about 3 cups mix into 3 1 quart containers. Freeze.
13. Use within 6 months. Makes about 9 cups of Mexican Meat Mix.