Goan Pork Vindaloo S E R V E S Serves 8 INGREDIENTS BEFORE YOU BEGIN 4 large dried guajillo * Pork butt roast is often labeled Boston butt. chiles, wiped clean, If you don't have loose tea, open up two or three stemmed, seeded, and black tea bags and measure out 2 teaspoons of torn into 1-inch pieces tea. Decaöeinated tea can be used if desired. (about 1 ounce) Traditional Goan vindaloo is not very spicy, but if you prefer more heat, add up to ½ teaspoon of 1 cup water, divided cayenne pepper. Serve with white rice, naan, 1 (1½-inch) piece or Goan pao. ginger, peeled and sliced crosswise ⅛ inch INSTRUCTIONS thick 1 Combine guajillos and ½ cup water in bowl 6 garlic cloves, and microwave until steaming, about 1½ minutes. Let sit until guajillos are softened, chopped coarse about 10 minutes. While guajillos soften, adjust 1 tablespoon paprika oven rack to middle position and heat oven to 1 tablespoon 325 degrees. Process guajillo mixture; ginger; garlic; paprika; cumin; tea; salt; pepper; ground cumin cayenne, if using; cinnamon; cardamom; cloves; 2 teaspoons loose black and nutmeg in blender on low speed until tea smooth paste forms, 1½ to 2 minutes. With blender running, add remaining ½ cup water. 2 teaspoons table salt Increase speed to high and process for 1 minute. 1 teaspoon pepper Add pork to large bowl; pour spice paste over pork and mix thoroughly. ¼ - ½ teaspoon cayenne 2 Heat oil in Dutch oven over medium heat pepper (optional) until shimmering. Add onion and cook, stirring ½ teaspoon frequently, until soft and golden, 7 to 9 minutes. ground cinnamon Add pork mixture and stir to combine. Spread mixture into even layer. Continue to cook until ½ teaspoon ground mixture begins to bubble, about 2 minutes cardamom longer. Cover pot, transfer to oven, and cook for ¼ teaspoon ground 40 minutes. Stir in vinegar. Cover and return pot cloves to oven. Continue to cook until fork inserted into pork meets little or no resistance, 40 to 50 ¼ teaspoon ground minutes longer. Let stand, uncovered, for 10 nutmeg minutes. Stir and serve. 1 (3-3½ pound) boneless pork butt roast, trimmed and cut into 1-inch pieces 1 tablespoon vegetable oil 1 large onion, chopped ùne ⅓ cup cider vinegar.