Nickel Allergy Friendly Pork Vindaloo

Total time3 hr 40 min

Prep time25 min

Cook time1 hr 15 min

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Ingredients

4 servings

For the pork

2 lb boneless pork shoulder, cut into 1 ½-inch cubes
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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)
Omit this
This ingredient likely doesn’t work for the diet.
Chef's tip
Use the same amount of cooked white rice. Add it near the end and heat only until warm.

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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