MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Goan Pork Vindaloo
Categories: Pork, Chilies, Vegetables, Herbs
Yield: 5 servings

1 lg Yellow or red onion; rough
- chopped
10 cl Garlic; peeled
2 tb Fine chopped ginger
1 tb Black or brown mustard
- seeds
5 Whole cloves
1/2 ts Black peppercorns
Salt
5 Green cardamom pods
+=OR=+
1/4 ts Cardamom seeds
1/2 c Apple cider or coconut
- vinegar
1 (3") cinnamon stick
2 tb (packed) grated jaggery or
- light brown sugar; more to
- taste
2 ts Ground cumin
2 ts Ground turmeric
1 tb Kashmiri chile powder *
1/4 ts Ground cayenne; to taste
- (opt)
3 lb Boneless, skinless pork
- shoulder; into 2" to 3"
- chunks
Cooked basmati rice; for
- serving

Combine the onion, garlic, ginger, mustard seeds,
cloves, peppercorns and 2 1/2 teaspoons salt in a
blender. Using the flat side of a chef’s knife, firmly
press the cardamom pods so that they crack open. Put the
seeds from each pod in the blender and discard the pods.
(This yields about a heaping 1/4 teaspoon of seeds.)
Pour the vinegar into the blender. Blend, first on low
until everything is combined, then on high, until the
mixture is fully puréed and the whole spices are
crushed, 30 seconds to 3 minutes depending on your
blender. (You will see flecks of spices, but everything
should be at least coarsely ground.)

Pour the puréed mixture into a 6 to 8 quart slow
cooker. Stir in the cinnamon stick, jaggery, cumin,
turmeric, chile powder and cayenne (if using). Add the
pork and stir to evenly combine. Cover and cook on high
until the flavors have blended, the oniony taste is no
longer sharp, and the pork is very tender, about 5
hours.

Remove and discard the cinnamon stick. Taste and add
more salt or sugar if you like, before serving with
warmed rice. The sauce will be rich and a little soupy,
great for spooning over rice. If you prefer a thicker
sauce, remove the pork from the slow cooker with a
slotted spoon and put it in a serving dish. Pour the
sauce into a saucepan and simmer until the sauce
thickens, about 10 minutes. Pour the reduced sauce
over the pork and serve with warm rice.

* Kashmiri chile powder is widely used in South Asian
cooking. You can find the mild chile powder at any South
Asian market, or from online retailers like Kalustyans.
You can also substitute 1/2 teaspoon ground cayenne
mixed with 2 1/2 teaspoons sweet or hot (but not smoked)
paprika.

By: Sarah DiGregorio

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)