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Nutrition Facts
Serving Size 198 g
(Approx. 8 Servings)
Amount Per Serving
Calories 170 Calories From Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 130 mg 5%
Total Carbohydrate 7 g 2%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 25 g
Vitamin A 6% Iron 8%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pork Vindaloo
Prep Time
25 minutes
Cook Time
7 h 25 m
Total Time
7 h 50 m
8  People


Recipe makes 8 Servings

1 Tsp ground cumin
2 Tsp garam masala
1/2 Tsp red pepper
2 Tbsp ginger, grated
2 Lb pork center loin boneless, cubed
2 Tbsp garlic, chopped
2 cup(s) roma tomato, chopped
2 cup(s) yellow onion, chopped
1/3 cup(s) sherry wine
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Combine the first five ingredients in a bowl. Toss to coat.
Heat a large skillet over medium-heat. Add the pork and brown thoroughly.
Add the pork to slow cooker.
In the same pan add the onions and garlic. Cook for several minutes until the onions become translucent.
Add the sherry wine and cook scraping the bottom to get any brown bits off the bottom.
Add the onion mixture and the tomatoes to the slow cooker.
Allow the pork to cook on low for 7 hours.
Serve with basmati rice.



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