Entree: Dominican Republic – Central Culinary Region – Chivo Guisado (Stewed Goat)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

- 3 lb (1.36 kg) goat meat, bone-in, cut into 1–1½ in (2.5–4 cm) pieces
- 1/2 cup (120 ml) fresh sour orange juice (or 1/4 cup (60 ml) orange juice + 1/4 cup (60 ml) lime juice)
- 2 tbsp (30 ml) white vinegar
- 6 cloves (18 g) garlic, crushed
- 1 tbsp (15 g) dried oregano
- 1 tsp (2 g) ground cumin
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil (or lard)
- 1 large (about 8 oz / 225 g) yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (about 6 oz / 170 g)
- 1 red bell pepper, thinly sliced (about 6 oz / 170 g)
- 2 tbsp (34 g) tomato paste
- 1 cup (240 ml) beef or chicken broth
- 2 medium (about 12 oz / 340 g) potatoes, peeled and cut into 1-in (2.5 cm) chunks
- 2 bay leaves
- 1 tsp (5 g) sazón or adobo seasoning (optional)
- 1/4 cup (15 g) chopped fresh cilantro for garnish

Instructions

1. In a large bowl combine sour orange juice, vinegar, crushed garlic, oregano, cumin, salt, and pepper. Add goat pieces, toss to coat, cover, and refrigerate to marinate at least 1 hour or overnight for best flavor.
2. Remove goat from marinade (reserve the marinade). Heat vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Working in batches, brown goat pieces on all sides until well-seared, about 4–6 minutes per batch; transfer browned pieces to a plate.
3. Reduce heat to medium, add sliced onion and peppers to the pot, and sauté until softened, about 5 minutes. Stir in tomato paste and cook 1–2 minutes to deepen the flavor, then pour in the reserved marinade and broth, scraping up brown bits from the bottom of the pot.
4. Return browned goat to the pot; add bay leaves and sazón/adobo if using. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently for 1¼–1¾ hours, stirring occasionally, until goat is nearly tender.
5. Add potato chunks, adjust seasoning with additional salt and pepper, and continue to simmer uncovered for 25–35 minutes more until potatoes and meat are fork-tender and sauce has slightly reduced to a thick stew.
6. Remove bay leaves, sprinkle with chopped cilantro, and serve hot with rice, tostones, or warm tortillas as preferred.