Mimi

Ingredients

• 5 pounds beef roast
• 3 Tbs shortening
• 3 onions, chopped
• 1 (4 oz) can chopped green chiles
• 2 (7 oz) cans green chile salsa
• 4 tsp garlic powder
• 4 Tbs flour
• 4 tsp salt
• 1 tsp ground cumin

Directions

Place roast(s) in a large pan or Dutch oven. Cover with a tight lid and roast 12 hours overnight until done in a crock pot or low in the oven.

Drain meat reserving juices. Cool meat and remove bones, shred and set aside.

Heat some oil in a skillet, saute onions and green chiles for 1 minute. Add salsa, garlic powder, flour, salt and cumin, cook 1 minute over low heat. Stir in reserved juices and meat. Cook 5 minutes until thick. Makes 9 cups, freeze the extra.