I made pork vindaloo this past weekend, using a recipe out of The America's Test Kitchen Cookbook.
It was very tasty. Unlike the vindaloo I have had at Indian restaurants, it was not painfully spicy. It consisted of country style pork ribs, tomatoes, onions, spiciness to taste, and the secret ingredient, red wine vinegar, all stewed in a crock pot for about five hours.
Some people swear that it isn't vindaloo without pork, but the sauce was sufficiently tasty that I will try it with chicken or just vegetables next time.