Tuesday, September 9, 2008

Mexican Meat Mix

5 lbs. Roast or 2 whole chickens
3 Tbsp. Shortening
3 Onions—chopped
1 (4-oz.) can chopped green chilies
2 jars salsa
¼ tsp. Garlic powder
4 Tbsp. Flour
4 tsp. Salt
1 tsp. Ground Cumin
Juices from roast or chicken

Cook roasts on 200° for several hours and shred meat (OR) boil whole chickens and take off meat. Set aside. Melt Shortening in large skillet. Add onions and green chilies. Sauté until soft. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices (about 1 cup) and shredded meat. Cook until thick. Cool. Put 3 cup portions in 1 quart freezer-safe containers. Mix will last up to 6 months. (Makes about 9 cups meat mix).