Serves: 4
Total Calories: 973

6 to 8 dried red chili peppers, such as chile de arbol, broken into pieces
1 stick cinnamon (1-inch), crushed to break into small pieces
10 to 12 black peppercorns
1 1/2 teaspoons black mustard seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 pounds boneless pork, such as fresh ham, all visible fat trimmed and cut in half 1/2-inch pieces
2 cups water
2 medium onions, finely chopped
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon peeled minced fresh ginger
3 cloves fresh garlic (large), minced
1 1/2 teaspoons ground turmeric
1 teaspoon salt, or to taste
1 tablespoon red wine vinegar
2 tablespoons dry red wine (any kind)
1/4 cup finely chopped fresh cilantro, including soft stems

1. In a spice or a coffee grinder, grind together the red chili peppers, cinnamon, black peppercorns, mustard seeds, coriander, and cumin to make as fine a powder as possible.

2. Place everything except the vinegar, red wine, and cilantro in a large saucepan and bring to a boil over high heat. Reduce the heat to low, cover the pan, and simmer, stirring occasionally, until the meat is fork-tender, about 1 hour. (If the meat isn't tender, add up to 1 cup more water and cook until the meat is fork-tender.)

3. Mix in the vinegar and wine and simmer another 10 to 15 minutes to blend the flavors. Transfer to a serving dish, garnish with the cilantro, and serve.

VARIATION: For a richer dish, mix in 1/2 to 1 cup Coconut Milk (see Kitchen Basics or store-bought) during the last 10 minutes of cooking.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 973
Calories from Fat: 0

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