Ecuadorian Seco de Chivo
Tender Ecuadorian goat stew braised with beer, citrus, cumin, tomato, peppers, and cilantro.
Equipment
- Blender
- Large Dutch oven
- Mixing bowl
- Wooden spoon
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
Instructions
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.
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.
Nutrition
Calories: 475kcalCarbohydrates: 12gProtein: 45gFat: 25gSaturated Fat: 7gCholesterol: 135mgSodium: 720mgFiber: 3gSugar: 6g