Braised Goat Stew Ecuadorian Seco De Chivo Recipes

SECO DE CHIVO (BRAISED GOAT STEW)

Steps:

• Marinate the goat in oregano, cumin, garlic, and 1 cup of Chicha or beer for 1 hour.
• In a food processor, add tomatoes, cilantro, aji de panca, and passion fruit juice.
• Blend until smooth. Set aside.
• Heat up cooking oil in a Dutch oven over high heat. Add in the goat. Sear on all sides for 5 minutes.
• Stir in the red onion, bell pepper, and achiote paste. Sauté for 5 minutes.
• Add in the rest of the Chicha or beer and the tomato/cilantro purée. Bring to a boil. Add in the allspice and grated panela. Cover. Reduce heat to medium low.
• Simmer for 2 hours. Simmer for another 15-20 minutes uncovered until the sauce thickens.

BRAISED GOAT STEW {ECUADORIAN SECO DE CHIVO}

Steps:

• Season the goat meat with garlic, cumin, oregano, salt and 1 cup of chicha or beer, let marinate for at least an hour.
• Remove the meat from the marinade and save the marinade juice for later.
• Heat the oil over high temperature in a large sauté pan and fry the meat until browned on each side.
• Lower the heat to medium and add the minced onions, achiote and minced bell peppers, cook until the onions are soft, about 5 minutes.
• Meanwhile blend the tomatoes, cilantro and hot peppers with the remaining cup of chicha and the naranjillas or naranjilla juice, strain and add the strained puree to the meat.
• Add the saved marinade juices, the grated panela and all spice, bring to boil, lower the temperature and simmer until the meat is very tender and the sauce is thickened, about 2 -2 ½ hours.
• Taste and add salt if needed, sprinkle with chopped cilantro and serve warm.
• Serve with arroz amarillo or yellow rice, fried ripe plantains and avocado slices.