Seco de Chivo

Name: Seco de Chivo
Prep time: 30 min
Cook time: 3 h 20 min
Total time: 3 h 50 min
Yield: 4 people
Ingredients: 2 lb goat meat; 6 cloves garlic; 1 teaspoon ground cumin; 1 teaspoon oregano; 2 cups chicha; 3 tablespoons canola oil; 2 teaspoons ground achiote; 1 red onion; 1 bell pepper; 3 tomatoes; 2 Hot Peppers; ½ bunch cilantro; 2 naranjillas; 2 tablespoons grated panela; ½ teaspoon ground allspice; ¼ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 3 cloves; 3 tablespoons chopped cilantro; salt; yellow rice; Fried ripe bananas; avocado slices; Dutch oven; blender

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Rest Time
3 hrs
Total Time
3 hrs 50 mins
Servings
4 people
Course
Main Course
Cuisine
South American, Ecuadorian

Seco de Chivo

Parker Hill

Report

Seco de chivo is a traditional Ecuadorian stew made with goat meat cooked in garlic, cumin, achiote, bell pepper, hot pepper, onion, cilantro and tomato sauce, chicha, naranjilla juice, panela and spices.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

2 lb goat meat , bone-in, chopped
6 cloves garlic , crushed
1 teaspoon ground cumin
1 teaspoon oregano
2 cups chicha
3 tablespoons canola oil
2 teaspoons ground achiote
1 red onion , finely chopped
1 bell pepper , finely chopped
3 tomatoes , peeled and seeded
2 Hot Peppers , finely chopped
½ bunch cilantro
2 naranjillas (fresh or frozen), or lulos or ½ cup pure naranjilla juice
2 tablespoons grated panela
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 cloves
3 tablespoons chopped cilantro
salt

Serve with

yellow rice
Fried ripe bananas
avocado slices

Equipment

Dutch oven
blender

Add to Shopping List

Instructions

Season goat meat with crushed garlic, ground cumin, oregano, salt, nutmeg, cinnamon, clove, and half of the chicha and marinate in the refrigerator for 3 hours.
Remove the goat meat from the marinade and reserve the marinade.
In a large Dutch oven, heat the oil on high, and add the meat. Fry on all sides until it is golden brown.
Reduce the heat and add the onions, bell peppers, and ground achiote. Cook until the onions are tender, about 5 minutes.
Meanwhile, in a blender, mix the tomatoes, cilantro, hot peppers, the rest of the chicha and the naranjilla.
Pass the sauce through a sieve and add it to the meat.
Also add the reserved marinade, grated panela and allspice.
Mix well and cook covered for 10 minutes over high heat.
Then reduce the temperature and simmer over low heat until the meat is very tender, about 3 hours.
Sprinkle with chopped cilantro before serving.
Serve seco de chivo with yellow rice, ripe plantain and fried avocado.