Vindaloo Pork

Ingredients

2 large dried guajillo ( or ancho ) chilies - torn to 1 inch pieces
1/2 c water
1 piece ginger ( about 3/4 inch ) sliced thin
3 garlic cloves
1/2 Tbs paprika
1/2 Tbs cumin
1 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
1/4 tsp cardamom
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1 1/2 lb pork butt roast - trimmed - cut in 3/4 in pieces
1/2 Tbs oil
1 medium onion - chopped fine
2 1/2 Tbs cider vinegar

Instructions

1. Combine chilies and water in bowl. Microwave on high 1 minute. Let soften for 10 minutes. Preheat oven to 325. Place softened chilies and water in blender with all spices.
Process until smooth paste forms. Place pork in bowl, spread paste over and mix thoroughly.

2. Heat oil in dutch oven over medium heat until shimmering, add onion and cook 5-7 minutes until golden. Add pork mixture and cook another 2 minutes.

3. Cover pot, transfer to oven and cook 40 minutes.

4. Stir in vinegar.

5 Return to oven and cook additional 40 minutes.

Notes

Optional non-traditional additions:
1 Tbs butter
Tbs of tomato paste.
Dash worchestershire sauce
Parmesan