Spicy Goan Pork Vindaloo

Ingredients List

• 16 dried Kashmiri chile peppers, stemmed and seeded

• 1 (1 inch) piece cinnamon stick, broken into pieces

• 1 teaspoon cumin seeds

• ½ teaspoon whole black peppercorns

• ½ teaspoon ground turmeric

• 6 whole cloves

• 1 tablespoon white vinegar

• salt to taste

• 2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes

• ¼ cup vegetable oil

• 4 medium onions, chopped

• 10 cloves garlic, minced, or more to taste

• 1 (2 inch) piece fresh ginger root, minced

• 2 cups boiling water

• ¼ cup white vinegar

• 2 green chile peppers, seeded and cut into strips

Cooking Instructions

1. Blend Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves into a smooth paste using a mortar and pestle or an electric grinder. Stir in 1 tablespoon of white vinegar and season with salt to taste.

2. Transfer the pork to a large bowl, then coat it thoroughly with the spice paste. Cover and refrigerate for 8 hours or overnight to marinate.

3. Heat oil in a Dutch oven over medium-high heat. Add onions, garlic, and ginger, cooking for about 10 minutes until golden brown. Add the marinated pork and cook for another 5 minutes until the pork firms up. Pour in boiling water, bring it to a simmer, and then reduce the heat. Cover and cook for 40 minutes until the pork is tender.

4. Add vinegar and sliced green chiles, cooking uncovered for an additional 30 minutes until the chiles soften and the sauce thickens. Season with salt as needed before serving.

Note from the Editor:

Kashmiri chile peppers are dried red peppers that provide a vibrant red color to dishes with a mild heat. If they're unavailable, you can substitute one dried ancho chile for every three to four Kashmiri chiles, or one dried California chile for every two to three Kashmiri chiles.

Nutritional Information (per serving)