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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 200 degrees F (95 degrees C). | 2. Place roasts in a large roasting pan or Dutch Oven. | 3. Do not add salt or water. | 4. Cover with a tight lid and roast about 12 hours, until well done or cook roasts with 1 cup of water in pressure cooker 35 to 40 minutes. | 5. (Crockpots work as well) Drain meat, reserving the juices. | 6. Cool meat, then remove bones and fat and set aside. | 7. Melt shortening in a large skillet. | 8. Add onions and green chilies. | 9. Saute 1 minutes. | 10. Add green chili salsa, garlic powder, flour, salt and cumin. | 11. Cook 1 minute over medium-low heat. | 12. Stir in reserved meat juices and shredded meat. | 13. Cook 5 minutes until thick. | 14. Cool. | 15. Put about 3 cups mix into three 1-quart freezer containers,. | 16. leaving 1/2 inch space at top. | 17. Seal and label containers. | 18. Freeze and use within 6 months. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef roast	5			2788.0063	0.0	490.5078	92.7069
vegetable shortening	3	tablespoons		345.6	0.0	0.0	38.4
onion	3		chopped	192.0	44.832	5.28	0.48
green chili	1	can	chopped	89.955	21.2744	4.4978	0.4498
green chili salsa	1	can		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
salt	4	teaspoons		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.