Entree: Dominican Republic – Northern Culinary Region – Chivo Guisado (Slow-braised goat stew simmered in a savory tomato, garlic, and herb sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) goat shoulder or leg, trimmed and cut into 1½-inch (4 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) achiote (annatto) powder or 1 tbsp (15 ml) achiote oil
- 1 tsp (2 g) dried oregano
- 1 tsp (2 g) ground cumin
- 1 dash ground cloves (about 1 pinch)
- 1 tsp (6 g) salt, plus more to taste
- ½ tsp (1 g) black pepper
- 1 medium onion, chopped (about 150 g)
- 1 medium red bell pepper, seeded and chopped (about 120 g)
- 1 cup (240 ml) crushed tomatoes or tomato sauce
- 1 cup (240 ml) chicken broth or water
- 2 bay leaves
- 2 medium potatoes, peeled and cut into large chunks (about 12 oz / 340 g)
- 2 medium carrots, peeled and cut into 1-inch pieces (about 7 oz / 200 g)
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) fresh culantro or cilantro, chopped for garnish

Instructions

1. In a large bowl, combine the goat pieces with minced garlic, white vinegar, achiote, oregano, cumin, salt, and black pepper. Toss to coat and let marinate 30–60 minutes at room temperature or up to overnight refrigerated.
2. Heat the vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Brown the marinated goat in batches until well-seared on all sides, about 4–6 minutes per batch. Transfer browned pieces to a plate.
3. Reduce heat to medium and add the chopped onion and red bell pepper to the pot. Sauté until softened and translucent, about 5–7 minutes.
4. Stir in the crushed tomatoes (or tomato sauce) and scrape up any browned bits from the bottom of the pot. Cook 2–3 minutes to marry flavors.
5. Return the seared goat to the pot, add the chicken broth (or water), bay leaves, and any accumulated juices. Bring to a simmer, then reduce heat to low, cover, and simmer gently for 1 to 1½ hours until the goat is nearly tender.
6. Add the potatoes and carrots to the pot, cover, and continue simmering another 25–35 minutes until the meat and vegetables are fork-tender and the sauce has thickened. Stir occasionally and add a splash of water or broth if the sauce reduces too much.
7. Stir in the fresh lime juice, adjust seasoning with additional salt and pepper to taste, and remove bay leaves.
8. Serve hot, garnished with chopped culantro or cilantro. Traditionally accompanied by white rice, tostones, or a simple salad.