Seco de chivo is a beloved Ecuadorian goat stew with a deeply savory, herb-forward sauce. Beer, citrus, cumin, and cilantro tenderize and season the meat during a slow braise.
The goat is marinated, browned, and simmered with a blended tomato-pepper base until fork-tender. The sauce is reduced until glossy rather than left brothy.
Goat shoulder benefits from patient, gentle cooking; keep the braise at a quiet simmer so the meat stays juicy.
Serving Suggestions
Serve with yellow rice, ripe fried plantains, avocado, and a simple red onion and tomato salad.
Recipe Notes
Lamb shoulder can substitute for goat. The stew keeps for three days and its flavor improves overnight.
Ecuadorian Seco de Chivo
Tender Ecuadorian goat stew braised with beer, citrus, cumin, tomato, peppers, and cilantro.
Ingredients
Equipment
Method
Marinate:
- Combine goat, beer, orange juice, lime juice, garlic, cumin, and salt. Cover and refrigerate for at least 1 hour or overnight.
- Drain the goat, reserving the marinade, and pat the meat dry.
Build the Stew:
- Blend onion, tomatoes, bell pepper, cilantro, and achiote until smooth.
- Heat oil in a Dutch oven. Brown the goat in batches, then return all the meat to the pot and add the blended mixture. Cook for 8 minutes, stirring occasionally.
Braise:
- Add reserved marinade, stock, salt, and pepper. Bring to a simmer, cover, and cook gently for 1 1/2 to 2 hours until the goat is tender.
- Uncover for the final 20 minutes and reduce the sauce until glossy. Adjust citrus and salt before serving.
Nutrition
Notes
- Bone-in goat shoulder gives the sauce body; boneless goat will cook slightly faster.
- For alcohol-free cooking, replace beer with additional stock and 1 teaspoon malt vinegar.
