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Suggest a better descriptionPreheat 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. Posted to EAT-L Digest - 19 Jun 96 Date: Thu, 20 Jun 1996 17:41:37 -0600 From: Ilene Warfield
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Serving Size: 1 Serving (3134g) | ||
Recipe Makes: 1 | ||
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Calories: 3589 | ||
Calories from Fat: 1049 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.6g | 155 % | |
Saturated Fat 42.7g | 213 % | |
Monounsaturated Fat 48.5g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 1209.6mg | 372 % | |
Sodium 4051.3mg | 140 % | |
Potassium 9861.9mg | 260 % | |
Total Carbohydrate 107g | 31 % | |
Dietary Fiber 21.3g | 85 % | |
Sugars, other 85.7g | ||
Protein 510.4g | 729 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3589
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