Instructions: Preheat oven to 275 . Place the meat in a large roasting pan or Dutch oven. Do NOT add salt or water. Cover with a tight lid and roast for 8-10 hours, or until well done. (Alternate method: Cook with 1 c of water for 35-40 minutes in a pressure cook Drain meat, reserving juices. Cool meat; remove any bones. Shred meat and set aside.

Spray a large skillet with nonstick cooking spray. Saute onions and green chilies for 1 minute. Add salsa, garlic powder, flour, salt and cumin.

Reduce heat and cook for 1 minute. Stir in reserved meat and meat juices.

Cook for 5 minutes until thicke

Put about 3 c of meat mixture into each of three 1-quart freezer containers, leaving 1/2" space at the top. Seal and label container with date and contents. Freeze. Use within 6 months.

Makes about 9 c of Homemade Mexican Meat Mix.

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