Anti Inflammatory Pork Vindaloo

Total time3 hr 40 min

Prep time25 min

Cook time1 hr 15 min

Bold, slow-braised pork shoulder meets a deeply spiced homemade paste in this Goan-inspired curry that earns every minute of its cook time. The vindaloo paste is built from a lineup of ingredients that read like an anti-inflammatory all-star roster — turmeric, ginger, garlic, cinnamon, cardamom, and black pepper all blended together with rehydrated Kashmiri chiles and apple cider vinegar. Each of those spices brings its own well-documented properties to the pot, so the flavor and the function are working in the same direction. Searing the pork in extra virgin olive oil before the long braise locks in richness while keeping the fat source clean and heart-friendly. After an hour-plus of low, slow cooking, the meat turns fork-tender and drinks up all that complex, tangy sauce. Served over brown rice or cauliflower rice with a handful of fresh cilantro, this is a meal that feels indulgent but is genuinely built to support you. It serves four, making it an ideal weekend cook that pays off in leftovers all week long.

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Ingredients

4 servings

For the pork

2 lb boneless pork shoulder, cut into 1 ½-inch cubes
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
1 tsp salt

For the vindaloo paste

6 dried kashmiri or guajillo chiles, stemmed and seeded
½ cup hot water
6 garlic cloves, peeled
1 (2-inch) piece fresh ginger, peeled and roughly chopped
3 tbsp apple cider vinegar
1 ½ tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground black pepper
½ tsp ground cinnamon
¼ tsp ground cardamom

For the curry

3 tbsp extra virgin olive oil, divided
1 large yellow onion, finely diced
1 can (14 oz) diced tomatoes
½ cup water
1 tsp salt, plus more to taste

For serving

fresh cilantro leaves, for serving (optional)
cooked brown rice or cauliflower rice, for serving (optional)

Instructions

1
Place the dried chiles in a small bowl and cover with the hot water. Let soak for 15 minutes, until softened.
2
Transfer the soaked chiles and their soaking liquid to a blender or food processor. Add the garlic, ginger, apple cider vinegar, cumin, turmeric, coriander, black pepper, cinnamon, and cardamom. Blend until a smooth, thick paste forms, scraping down the sides as needed.

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