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Non-spicy vindaloo...
Someone else's post made me think of this. In the May/June 2020 edition of Cook's Illustrated they included a Goan pork vindaloo (I'd have to find the magazine again to explain the pork, but it wasn't a matter of them substituting it for lamb or other meat, but part of the original recipe).
It is mildly- to not-spicy, depending on your preferences.
Notes from the source: Traditional Goan vindaloo is mildly spicy, using Kashmiri chiles and coconut vinegar. This version uses guajillo chiles, similarly mild and fruity; paprika for a vivid red color boost; and black tea leaves for a slightly astringent finish. Serve over rice, with naan or Goan pao (similar to American soft, slightly sweet, bread rolls).
Notes from us: Guajillo chiles are mildly spicy, but if you don't want ANY spice you can use less or substitute the non-spicy chile of your dreams, with the understanding that it will change the flavor profile. Although I can't believe that it won't still be good.
Goan Pork Vindaloo
Serves 8
4 dried guajillo chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces (about 1 oz.)
1 cup water, divided into 2 half cups
1 (1½”) piece ginger, peeled and sliced crosswise ⅛“ thick
6 garlic cloves, chopped coarse
1 Tb paprika
1 Tb ground cumin
2 tsp loose black tea
2 tsp table salt
1 tsp pepper
¼- ½ tsp cayenne (optional)
½ tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground cloves
¼ tsp ground nutmeg
1 (3-3½ lb) boneless pork butt roast, trimmed and cut into 1” pieces
1 Tb vegetable oil
1 large onion, chopped fine
⅓ cup cider vinegar
1. Combine guajillos and ½ cup water in a bowl and nuke until steaming, about 1½ minutes. Let sit until guajillos are softened, about 10 min. While they sit, adjust oven rack to the middle position and heat oven to 325°F. Process guajillo mixture and ingredients from ginger to nutmeg in the list in a blender on low speed until smooth paste forms, 1½-2 minutes. With blender running, add other ½ cup water. Increase speed to high and process for 1 minute. Add pork to large bowl, pour spice paste over pork and mix thoroughly.
2. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until soft and golden, 7-9 minutes. Add pork mixture and stir to combine. Spread mixture into even layer. Continue to cook until mixture begins to bubble, about 2 minutes longer. Cover pot, transfer to oven, and cook for 40 minutes. Stir in vinegar. Cover and return pot to oven. Continue to cook until fork inserted into pork meets little or no resistance, 40 to 50 minutes longer. Let stand, uncovered, for 10 minutes. Stir and serve.
It is mildly- to not-spicy, depending on your preferences.
Notes from the source: Traditional Goan vindaloo is mildly spicy, using Kashmiri chiles and coconut vinegar. This version uses guajillo chiles, similarly mild and fruity; paprika for a vivid red color boost; and black tea leaves for a slightly astringent finish. Serve over rice, with naan or Goan pao (similar to American soft, slightly sweet, bread rolls).
Notes from us: Guajillo chiles are mildly spicy, but if you don't want ANY spice you can use less or substitute the non-spicy chile of your dreams, with the understanding that it will change the flavor profile. Although I can't believe that it won't still be good.
Goan Pork Vindaloo
Serves 8
4 dried guajillo chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces (about 1 oz.)
1 cup water, divided into 2 half cups
1 (1½”) piece ginger, peeled and sliced crosswise ⅛“ thick
6 garlic cloves, chopped coarse
1 Tb paprika
1 Tb ground cumin
2 tsp loose black tea
2 tsp table salt
1 tsp pepper
¼- ½ tsp cayenne (optional)
½ tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground cloves
¼ tsp ground nutmeg
1 (3-3½ lb) boneless pork butt roast, trimmed and cut into 1” pieces
1 Tb vegetable oil
1 large onion, chopped fine
⅓ cup cider vinegar
1. Combine guajillos and ½ cup water in a bowl and nuke until steaming, about 1½ minutes. Let sit until guajillos are softened, about 10 min. While they sit, adjust oven rack to the middle position and heat oven to 325°F. Process guajillo mixture and ingredients from ginger to nutmeg in the list in a blender on low speed until smooth paste forms, 1½-2 minutes. With blender running, add other ½ cup water. Increase speed to high and process for 1 minute. Add pork to large bowl, pour spice paste over pork and mix thoroughly.
2. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until soft and golden, 7-9 minutes. Add pork mixture and stir to combine. Spread mixture into even layer. Continue to cook until mixture begins to bubble, about 2 minutes longer. Cover pot, transfer to oven, and cook for 40 minutes. Stir in vinegar. Cover and return pot to oven. Continue to cook until fork inserted into pork meets little or no resistance, 40 to 50 minutes longer. Let stand, uncovered, for 10 minutes. Stir and serve.
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Now you have me wanting to make a batch of vinho d'alhos, and that's something I only typically do over the holidays.
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And looking up vinho d'alhos, that looks good, too. Maybe next time we get a pork shoulder.
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