Goan Pork Vindaloo

Disregard vindaloo's reputation for extreme heat. The original Goan vindaloo—tender, juicy pork in a thick, tangy sauce that's aromatic with spices—is milder and more nuanced.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine Guajillos and ½ cup water in small saucepan and bring to a simmer. Let sit off heat until chiles are softened, about 10 min. Set oven rack to middle, 325. Process Guajillo mixture, garlic, allspice, paprika, cumin, tea, salt, pepper, cayenne, cinnamon, cardamom, cloves, and nutmeg in blender on low speed until smooth paste forms 1½-2 min. With blender running, add remaining ½ cup water. Increase speed to high and process 1 min. Add pork to lg bowl and pour spice mixture over. Mix thoroughly.

Step 2

Heat oil in Dutch oven over med heat. Add onion and cook until soft and golden, 7-9 min, stirring frequently.

Step 3

Add pork mixture and stir to combine. Spread mixture into an even layer. Continue cooking until mixture begins to bubble, about 2 min. Cover and transfer pot to oven and cook 40 min. Stir in vinegar. Continue cooking until fork tender, 40-50 min. Let stand, uncovered, for 10 min. Stir and serve.

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