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Ecuadorian goat stew with yellow rice, fried plantain, and avocado.

Ecuadorian Seco de Chivo

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Tender Ecuadorian goat stew braised with beer, citrus, cumin, tomato, peppers, and cilantro.
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Prep Time 25 minutes
Cook Time 2 hours 10 minutes
Marinating Time 1 hour
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Ecuadorian
Calories: 475
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Goat and Marinade
  • 2 1/2 lb bone-in goat shoulder cut into large pieces
  • 1 cup amber beer
  • 1/4 cup fresh orange juice
  • 2 tbsp fresh lime juice
  • 4 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp fine salt
Stew
  • 2 tbsp neutral oil
  • 1 large red onion roughly chopped
  • 2 medium Roma tomatoes roughly chopped
  • 1 medium green bell pepper seeded and chopped
  • 1 cup cilantro leaves and tender stems loosely packed
  • 1 tsp achiote powder
  • 1 cup beef or chicken stock
  • 1 tsp fine salt or to taste
  • 1/2 tsp black pepper

Equipment

  • Blender
  • Large Dutch oven
  • Mixing bowl
  • Wooden spoon

Method
 

Marinate:
  1. Combine goat, beer, orange juice, lime juice, garlic, cumin, and salt. Cover and refrigerate for at least 1 hour or overnight.
  2. Drain the goat, reserving the marinade, and pat the meat dry.
Build the Stew:
  1. Blend onion, tomatoes, bell pepper, cilantro, and achiote until smooth.
  2. 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:
  1. 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.
  2. Uncover for the final 20 minutes and reduce the sauce until glossy. Adjust citrus and salt before serving.

Nutrition

Calories: 475kcalCarbohydrates: 12gProtein: 45gFat: 25gSaturated Fat: 7gCholesterol: 135mgSodium: 720mgFiber: 3gSugar: 6g

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.