Mexican Meat Mix

Photo: flickr user Just Jefa

Ingredients

2 1/2 pounds boneless chuck roast trimmed

2 1/2 pounds boneless pork roast trimmed

1 cup water

3 onions chopped

1 can chopped green chiles - (4 oz)

1 tablespoon vegetable oil

1 jar mild green salsa - (16 oz)

1/4 cup all-purpose flour

1 teaspoon salt

1 teaspoon ground cumin

1/4 teaspoon garlic powder

Preparation

Place roasts and 1 cup water in a 6-quart pressure cooker. Cover cooker with lid, and seal securely; place pressure control over vent and tube. Cook over high heat 8 to 10 minutes or until pressure control rocks quickly back and forth. Reduce heat to medium-low, and cook 40 minutes. (Pressure control will rock occasionally.)

Remove from heat; run cold water over cooker to reduce pressure. Carefully remove lid so that steam escapes away from you. Drain meat, reserving juice. Pour juice into a fat strainer; let stand until fat rises to top. Reserve juice; discard fat. Cool meat slightly, and shred.

Saute onion and green chiles in hot oil in the cooker for 1 minute. Stir in green salsa and next 4 ingredients. Cook 1 minute over medium-low heat. Stir in reserved meat juice and shredded meat. Cook 5 minutes or until thickened. Serve on kaiser rolls with green salsa, if desired.

This recipe yields 9 cups.

Yield: 9 cups