Red Meat 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
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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