Seco de Chivo is a traditional Ecuadorian goat stew that embodies the perfect blend of sweet, spicy, and fermented flavors. This dish's complexity is achieved with various unique ingredients, from chicha de jora to naranjillas. Serve this hearty stew with yellow rice, avocado, and fried plantains for an authentic Ecuadorian experience.
Ingredients
🐐 2 lbs goat meat, cut into pieces
🍋 2 limes, for cleaning
🧄 2 tablespoons garlic paste
🧅 1 red onion (Cebolla Paiteña), finely chopped
🌶️ 1 green bell pepper, finely chopped
🍅 1 tomato, cut into pieces
🍊 2 ripe naranjillas, peeled
🌶️ 1 tablespoon aji peruano or paprika
🌿 1/2 tablespoon ground cumin
🌿 1/2 tablespoon dried oregano
🌶️ 1 teaspoon ground sweet pepper (pimienta dulce molida) or allspice
🍬 1 teaspoon grated panela
🌿 1 bunch cilantro, divided
🌶️ 1 red chili, deseeded
🍺 3/4 cup Chicha de Jora (or 1 cup beer as an alternative)
🧂 Salt
🧂 Black pepper
🌕 3 tablespoons colored oil (achiote oil)
Instructions
1- Prepare the Goat Meat:
- Wash the 2 lbs of goat meat thoroughly.
- Squeeze the juice from 2 limes over the meat and sprinkle with salt. Massage to remove any gamey flavor, then let it rest for a few minutes.
- Rinse with water, then pour a bit of chicha de jora over the meat and mix well.
- Pat dry using paper towels, then season with salt, black pepper, and ground cumin.
2- Make the Sofrito Base:
- Heat a pan and add 3 tablespoons of achiote oil.
- Sear the seasoned goat meat for 2-3 minutes on each side until browned. Remove and set aside.
- In the residual oil, sauté 2 tablespoons of garlic paste, red onion, and green bell pepper until the onion becomes translucent.
- Add half of the cilantro, season with salt and black pepper, and 1/2 tablespoon of cumin, then mix well.
3- Prepare the Tomato and Naranjilla Mixture:
- Blend 1 tomato with 2 peeled naranjillas. Add a bit of chicha de jora if the mixture is too thick.
- Strain the blend into the sofrito for a smooth finish.
4- Assemble and Simmer the Stew:
- Return the seared goat meat to the pan with the sofrito.
- Stir in dried oregano, grated panela, and ground sweet pepper.
- Add enough water to cover meat, bring to a simmer, and add aji peruano or paprika.
- Bundle the remaining cilantro and deseeded red chili together and place it in the stew.
- Adjust seasoning and chicha de jora, cover, and simmer on low for 2 hours until meat is tender.
5- Finish and Serve:
- Discard the cilantro and chili bundle.
- Serve with yellow rice, sliced avocado, and fried ripe plantains.
Prep Time: 30-45 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes to 2 hours 45 minutes
Servings: 6-8
Equipment: Non-stick cooking pan, Large pot or pan, Wooden spoon, Green plastic lime squeezer, Blue sea salt shaker, Oster blender, Metal mesh strainer, Serrated edge knife, Wooden cutting board, Paper towels
Cooking Tips
- Cleaning the goat meat with lime and salt is essential for flavor.
- Substitute chicha de jora with beer if unavailable, but chicha provides an authentic taste.
- Be patient with the stew, allowing it to tenderize the goat properly.
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Seco de Chivo
