Portuguese Breakfast Meat - cooking recipe

Ingredients

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

Preparation

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