Braised goat stew {Ecuadorian seco de chivo}

Name: Braised goat stew {Ecuadorian seco de chivo}
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 serving
Ingredients: 2 lb goat meat; 6 garlic cloves; 1 tsp ground cumin; 1 tsp dry oregano; 2 cups chicha; 2 tbs oil; 2 tsp ground achiote; 1 red onion; 1 bell pepper; 3 to matoes; 1 aji or spicy pepper; ½ bunch of cilantro; 2 whole naranjillas; 2 tbs grated panela or piloncillo; 1 tsp all spice; 2 tbs cilantro; salt to taste; Arroz Amarillo or rice with annatto/achiote; Fried ripe plantains; avocado slices

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4.9

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Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings
4
Course
Main Course
Cuisine
South American, American, Ecuadorian

Braised goat stew {Ecuadorian seco de chivo}

Iris Warren

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Ecuadorian seco de chivo is a goat stew dish braised in a sauce of garlic, cumin, achiote, oregano, peppers, onions, cilantro, tomatoes, chicha or fermented corn drink, naranjilla or lulo juice, panela and spices.

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Ingredients

Servings

2 lb goat meat with bones, cut in medium to large chunks
6 garlic cloves crushed
1 tsp ground cumin
1 tsp dry oregano
2 cups chicha
2 tbs oil
2 tsp ground achiote
1 red onion minced
1 bell pepper minced
3 to matoes cut into quarters
1 aji or spicy pepper red jalapeño or serrano
½ bunch of cilantro
2 whole naranjillas fresh or frozen or ½ cup naranjilla juice (from frozen pulp)
2 tbs grated panela or piloncillo
1 tsp all spice
2 tbs cilantro finely chopped
salt to taste

Suggested side dishes:

Arroz Amarillo or rice with annatto/achiote
Fried ripe plantains
avocado slices

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Instructions

Season the goat meat with garlic, cumin, oregano, salt and 1 cup of chicha or beer, let marinate for at least an hour.
Remove the meat from the marinade and save the marinade juice for later.
Heat the oil over high temperature in a large sauté pan and fry the meat until browned on each side.
Lower the heat to medium and add the minced onions, achiote and minced bell peppers, cook until the onions are soft, about 5 minutes.
Meanwhile blend the tomatoes, cilantro and hot peppers with the remaining cup of chicha and the naranjillas or naranjilla juice, strain and add the strained puree to the meat.
Add the saved marinade juices, the grated panela and all spice, bring to boil, lower the temperature and simmer until the meat is very tender and the sauce is thickened, about 2 -2 ½ hours.
Taste and add salt if needed, sprinkle with chopped cilantro and serve warm.
Serve with arroz amarillo or yellow rice, fried ripe plantains and avocado slices.

Notes

Some alternatives to naranjilla juice (in case you can’t find it), include passion fruit concentrate (or juice, but omit the panela if the juice is sweet), tamarind juice or paste diluted in water, or even just a mix of fresh orange juice and lemon juice.