Entree: Ecuador – Central Culinary Region – Seco de Chivo (Slow-braised goat stew in a cilantro-tomato sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) goat shoulder, cut into 1–1.5 in (2.5–3.8 cm) pieces, trimmed of excess fat
- 2 tbsp (30 ml) vegetable oil
- 1 large onion (about 8 oz / 225 g), thinly sliced
- 4 cloves garlic (about 1 oz / 30 g), minced
- 1 cup (packed) cilantro leaves (about 1 oz / 30 g), stems removed
- 1/2 cup (120 ml) beer or chicha (or 1/2 cup / 120 ml chicken broth as substitute)
- 1 cup (240 ml) tomato purée or crushed tomatoes
- 1 tbsp (15 ml) white wine vinegar or freshly squeezed lime juice
- 1 tsp (5 g) ground cumin
- 1 tsp (4 g) ground achiote (annatto) or 1 tbsp (15 ml) achiote oil
- 1 tsp (5 g) dried oregano
- 1 bay leaf
- 2 medium carrots (about 8 oz / 225 g), peeled and cut into chunks
- 2 medium Yukon Gold potatoes (about 1 lb / 450 g), peeled and cut into large cubes
- 1–2 ají amarillo or jalapeño peppers, seeded and chopped (optional)
- Salt to taste (start with 1 1/2 tsp / 8 g)
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Pat the goat pieces dry, season with salt and pepper. In a heavy Dutch oven over medium-high heat, heat the oil and brown the goat in batches until well-seared on all sides, about 6–8 minutes per batch. Transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onion and sauté until soft and lightly caramelized, about 6–8 minutes. Add the garlic, cumin, achiote, and oregano and cook 1–2 minutes until fragrant.
3. In a blender or with an immersion blender, puree cilantro with 1/4 cup (60 ml) water until smooth; add the cilantro purée to the pot along with the tomato purée, beer (or broth), and vinegar. Scrape up any browned bits from the bottom of the pot.
4. Return the browned goat to the pot, add the bay leaf and bring to a gentle simmer. Cover and cook over low heat until the meat is very tender, about 1 1/2 to 2 hours (or 45–60 minutes in a pressure cooker).
5. Add the carrots and potatoes, adjust seasoning with salt and pepper, and continue simmering uncovered until vegetables are tender and sauce has thickened slightly, about 20–30 minutes.
6. Taste and adjust acidity or seasoning with a splash more vinegar or salt if needed. Serve hot garnished with chopped cilantro alongside white rice, boiled potatoes, or fried plantains.