Mexican Meat Mix

This may not be the most photogenic recipe but is is delicious. It makes plenty, freezes well, and is very versatile. I use it in tacos, tostadas, burritos and chimichangas; pair it with Refried Beans and you have a hearty meal. It is a real 'man pleaser' at the Harris House.

MEXICAN MEAT MIX
(adapted from Make a Mix Cookbook)
2 1/2 to 3 lb. lean beef or pork roast
1 onion, chopped
1 (4 oz.) can chopped green chilies
1 (7 oz.) can green-chili salsa
2 Tablespoons flour
1 teaspoon salt
½ teaspoon cumin

Place roast in a large roasting pan or stoneware baker. Do not add salt or water. Cover with a tight lid and roast at 275 degrees for 8 to 10 hours. Or cook with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat and reserve juice. Cool meat and shred. Spray a large skillet with non-stick spray. Sauté onion and green chilies 1 minute. Add salsa, flour and seasonings. Reduce heat and cook 1 minute. Stir in reserved meat juices and meat. Cook 5 minutes or until thickened. Use in tacos, burritos, enchiladas, chimichangas or taco salad. This is a yummy, versatile meat mix. Left-overs can be frozen.