Source: dLife

Indian style pork stew with aromatic herbs and spices in a light broth.

Servings

6 Chili Peppers, poblano, dried , seeded (or 2-1/2 teaspoons cayenne pepper)
1 tsp cumin seeds
1 tsp black pepper
0.5 tsp ground cinnamon
0.5 tsp poppy seeds
0.25 tsp ground cloves
2 tsp fresh ginger root , peeled and minced
4 medium garlic cloves , minced
1 tbsp Tamarind, pulp, sweetened, dried
4 tsp cider vinegar
1 cup cold water
1 tbsp olive oil
2 small onions , finely chopped
1 lb pork tenderloin , cut into 1-1/2" cubes
1 tsp curry powder (optional)
2 tbsp fresh cilantro , chopped (optional)

1 In food processor or spice grinder, crush chiles, cumin seeds, pepper, cinnamon, poppy seeds, cloves, ginger, garlic, tamarind pulp, and cider vinegar to form a paste. If necessary, add up to 2 tablespoons water. Spread one-half of spice mixture onto pork.
2 In large, heavy skillet, heat oil over medium-low heat. Add onion and cook, stirring, until onion is soft, about 5 minutes.
3 Add remaining spice paste and cook, stirring, for 1 minute.
4 Add pork and curry, if desired. Cook, stirring frequently, for 5 minutes. Add water, cover, and simmer until pork is tender, about 30 minutes.
5 If using, add cilantro. Simmer additional 3 minutes. Serve immediately.