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. ---------------------------------------------------------------------------
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