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pork roast New Mexico New Mexico pasilla chilies garlic powder oregano garlic garlic powder black pepper salt wine vinegar
Viewed: 111 - Published at: 4 years agoIngredients
- 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
Method
- 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.
