Pork Vindaloo


Prep time20 minutes
Cooking time40 minutes
Total time1 hour


This is a mild version of a popular Indian/Portuguese recipe; add a teaspoon (or more) of cayenne pepper or crushed red chilies or a tablespoon or two of sriracha sauce if you like it spicy. To make a vegetarian version, replace the pork with 3 to 4 cups of cubed red skin potatoes and add 1 cup of cooked garbanzo beans when you add the tomatoes to the pan. Substitute red wine vinegar for the red wine if you prefer.


1 tablespoon
ginger, fresh (minced)
1 tablespoon
garam masala
2 teaspoons
mustard seeds, black
1 teaspoon
cumin, ground
3 cups
onion, yellow (diced)
2 tablespoons
garlic (minced)
2 pounds
pork loin (boneless, trimmed of fat and cut into 1/2 to 1-inch pieces)
1/2 teaspoon
1/4 teaspoon
black pepper
2 tablespoons
vegetable oil (divided)
1/2 cup
red wine
1/2 cup
1 can
tomato, crushed (14.5-ounce)
2 tablespoons
cilantro (fresh, chopped )


In a blender or food processor, puree the ginger, garam masala, mustard seeds, cumin, onion and garlic. Set aside.

Toss the pork pieces with salt and pepper. In a large Dutch oven or pot, heat 1 tablespoon oil and brown the pork pieces for a couple of minutes on each side. Remove the pork and set aside.

In the same pot, heat the remaining oil over medium heat. Add the spice-onion puree to the pan and cook, stirring frequently, for 5 to 7 minutes. Stir in the wine, water, tomatoes and browned pork. Cover the pot and reduce the heat to a low simmer. Cook for about 40 minutes, stirring occasionally. Remove from heat and serve over basmati rice, garnished with fresh cilantro.

Tip: Like most stews, leftover vindaloo is even better after the flavors have a day or two to meld, so save some for the next day’s lunch.


Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.