Ingredients

• 16 drieds Kashmiri chile peppers , stemmed and seeded
• 1 , 1 inch
• 1 teaspoon cumin seeds
• 0.5 teaspoons whole black peppercorns
• 0.5 teaspoons ground turmeric
• 6 whole cloves
• 1 tablespoon white vinegar
• salt to taste
• 2 pounds boneless pork loin roast , trimmed and cut into 1-inch cubes
• 0.25 cups vegetable oil
• 4 medium onions , chopped
• 10 cloves garlic , minced, or more to taste
• 1 , 2 inch
• 2 cups boiling water
• 0.25 cups white vinegar
• 2 greens chile peppers , seeded and cut into strips

Instructions

1. 1 Grind Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves with a mortar and pestle or electric coffee grinder until smooth. Mix in 1 tablespoon white vinegar to create a smooth paste; season with salt.
2. 2 Place pork in a large glass or ceramic bowl. Add spice paste and toss until pork is evenly coated. Cover and marinate in the refrigerator, 8 hours to overnight.
3. 3 When ready to cook, heat oil in a Dutch oven over medium-high heat. Add onions, garlic, and ginger; cook and stir until golden brown, about 10 minutes. Add pork and all marinade; cook, stirring frequently, until pork has firmed up, about 5 minutes. Pour in boiling water and bring to a simmer. Reduce the heat, then cover and cook until pork is tender, about 40 minutes.
4. 4 Stir in vinegar and green chiles; continue to cook, uncovered, until green chiles have softened and vindaloo has thickened, about 30 more minutes. Season with salt as necessary before serving.

Nutrition per serving