5poundsbeef (roast, stew meat, or 1/2 pork tenderloin (save the juice from the cooked meat)
1 4-ouncecan green chilies
2 7-ouncecans green chili salsa
Cook meat in a slow cooker on low for 10-12 hours (overnight). Next, shred the meat. Scoop the juice from the slow cooker and cook over a medium heat, add the onions, chilies, salsa, garlic powder, flour, and cumin. Cook one minute over low heat, stirring constantly. Add water as needed if it cooks too fast and thick. Add the meat and stir completely. Cool, and place meal amount in freezer bags. I store 2 cups of the meat mixture in each bag, give or take. Freeze. Thaw the night before you need a bag in the refrigerator.
Use the meat mixture in tacos, burritos, chimichangas, or in enchiladas. This meat is good even in hamburger buns or homemade dinner rolls. Serve with sour cream, guacamole, Cilantro, grated cheese, and salsa.