As an Arizona native and lifelong resident, I love Mexican food! I cannot go a week without it. This is one of my favorite recipes for Mexican Meat. The recipe calls for either beef or pork or a combination of the two. I have made it all three ways and they are all fabulous. Today, I chose pork. Actually this started last night when I put the pork butt in the oven to slow roast at 200º F. Here is what it looked like in the morning:
Let the meat cool some and remove the fat and bones. Shred.
Heat the oil in a dutch oven and add the onion and chilis and sauté for a few minutes. I got so caught up in what I was doing that I forgot to take pictures of the chilis…and the garlic. Add the garlic and continue cooking for another minute before adding the green chili salsa. Stir that all together, then stir in the flour along with the salt and cumin. Cook another minute over medium-low heat.
Now you can do whatever you want with it. Make chimichangas, green chili burros, enchiladas, tacos. It’s also great in scrambled eggs.
Mexican Meat 5 lbs. beef roast, pork butt or combination of both 3 T. oil 3 onions, chopped 4 to 5 roasted Hatch green chilis 2 (7-oz.) cans green chili salsa 2 cloves garlic, minced 4 T. flour 4 t. kosher salt 1 t. ground cumin Juices from meat(s)
Preheat oven to 200º F. Place roast(s) in large roasting pan or a Dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Remove meat to a large bowl, reserving juices. Let meat cool some, then remove fat and bones. Shred meat, and set aside. Heat oil in a dutch oven or very large skillet. Add onions and green chilis. Sauté for a few minutes, then add garlic and sauté for another minute. Add green chili salsa and stir. Add flour, salt and cumin. Cook for a minute or two over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 to 10 minutes or until thick.