Serve this Mexican-seasoned shredded beef and pork in warm flour tortillas, hamburger buns, onions rolls, etc.

Mexican Meat Mix

1 (2 1/2-pound) boneless chuck roast, trimmed
1 (2 1/2-pound) boneless pork roast, trimmed
1 cup water
3 onions, chopped
1 (4-ounce) can chopped green chilies
1 tablespoon vegetable oil
1 (16-ounce) jar mild green salsa
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon garlic powder

1. Place roasts and 1 cup water in a 6-quart pressure cooker.
2. 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.)
3. Remove from heat; run cold water over cooker to reduce pressure. Carefully remove lid so that steam escapes away from you.
4. 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.
5. Saute onion and green chilies 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.
6. Serve in warm flour tortillas, hamburger buns, onions rolls, etc.

Makes 9 cups.