Portuguese Breakfast Meat

• 10 lb. pork roast
• 1 1/4 pkg. New Mexico red chilies (mild)
• 2 pkg. New Mexico red chilies (hot)
• 1/3 pkg. pasilla chilies
• 2 Tbsp. garlic powder
• 1/4 c. oregano, crushed
• 1/4 c. minced garlic
• 2 Tbsp. garlic powder
• 1 Tbsp. black pepper
• 1 Tbsp. salt or to taste
• 1/4 c. wine vinegar

1. Cut meat into 2 x 2-inch pieces; add all ingredients.
2. Mix well in large covered airtight bowl.
3. Stir and refrigerate couple of days.
4. After it's been in refrigerator 1 day, mix with hand in plastic glove.
5. Next day, mix again; let set in fridge for couple hours more, then fry a few pieces and taste.
6. Add more salt, if needed.
7. Freeze in small Baggies according to family size.
8. Most delicious with eggs for breakfast or with fried potatoes.
9. Enjoy.

pork roast, new mexico, new mexico, pasilla chilies, garlic powder, oregano, garlic, garlic powder, black pepper, salt, wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428695 (may not work)