Mexican Meat Mix

Directions

1. 1
   Preheat oven to 375°F.
2. 2
   Place roast in large roasting pan or dutch oven. Do not add salt or water. Cover with tight lid and roast 8 to 10 hours until well done. Or cook with 1 cup water in pressure cooker for 35 to 40 minuets. Drain meat reserving juices. Cool meat, then remove bones. Shred meat and set aside.
3. 3
   Spray large skillet with Vegetable cooking spray. Saute onions and green chillies for 1 minute. Add Green Chillie salsa, Garlic Powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in reserved meat and meat juices. Cook minuets until thickened. Cool.
4. 4
   Put about 3 cups mix into three one quart freezer containers, leaving 1/2 inch space at the top. Seal and label containers with date and contents. Freeze. Use withing about 6 months. Makes about 9 cups.