Eosinophilic Esophagitis Friendly Pork Vindaloo
Total time3 hr 40 min
Prep time25 min
Cook time1 hr 15 min
4.6(3)
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Learn more →Ingredients
4 servings
For the pork
- 2 lb boneless pork shoulder, cut into 1 ½-inch cubes
- 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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