Preheat oven to 200 degrees F. (95 degrees C) Place Beef roast (or combination of beef and pork roasts to total 5 lbs) in a large roasting pan or dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, or until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside. Melt shortening in a large skilled. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix into 3 1-quart containers, leaving 1/2-inch space at top. Seal and label containers Mexican Meat Mix and freeze. Use within 6 months. Makes about 9 cups of Mix. From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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|Serving Size: 1 Serving (2907g)|
|Recipe Makes: 1|
|Calories from Fat: 1388 (36%)|
|Amt Per Serving||% DV|
|Total Fat 154.2g||206 %|
|Saturated Fat 52.2g||261 %|
|Monounsaturated Fat 64.2g|
|Polyunsanturated Fat 16.4g|
|Cholesterol 1209.6mg||372 %|
|Sodium 3009.4mg||104 %|
|Potassium 8728.3mg||230 %|
|Total Carbohydrate 94.3g||28 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 77.3g|
|Protein 505.2g||722 %|
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Calories per serving: 3873
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