Seco De Chivo (Ecuadorian Goat Stew) Recipe

• 2 lbs goat meat, cut into 2-inch pieces
• 2 tbsp olive oil
• 1 large red onion, finely diced
• 4 garlic cloves, minced
• 1 large red bell pepper, finely diced
• 1 large ripe tomato, peeled and chopped
• 1/2 cup naranjilla (lulo) juice or substitute with 1/2 cup orange juice mixed with 2 tbsp lime juice
• 1/2 cup fresh cilantro, finely chopped (plus extra for garnish)
• 1/4 cup parsley, finely chopped
• 1/2 cup dark beer
• 1/2 tsp ground cumin
• 1/2 tsp ground achiote (annatto)
• 1/2 tsp smoked paprika
• 1 bay leaf
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp ground allspice
• 1/2 cup peas (fresh or frozen)
• 1 large Yukon gold potato, peeled and diced
• 1 tbsp unsalted butter

Seco De Chivo Instructions

1. In a large bowl, combine the goat meat with 1/2 cup chopped cilantro, 1/4 cup chopped parsley, 1/2 tsp ground cumin, 1/2 tsp ground achiote, 1/2 tsp smoked paprika, 1/2 tsp ground allspice, 1/2 tsp black pepper, 1 1/2 tsp kosher salt, and 4 minced garlic cloves. Add the naranjilla juice (or orange juice and lime juice mixture) and 1/2 cup dark beer. Mix thoroughly to coat the meat. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
2. Remove the marinated goat meat from the refrigerator and let it sit at room temperature for 20 minutes before cooking.
3. Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Working in batches, sear the goat meat pieces on all sides until browned, about 2-3 minutes per side. Transfer the browned meat to a plate and set aside. Reserve the marinade.
4. In the same pot, add the diced red onion and sauté over medium heat until softened and translucent, about 5 minutes. Add the diced red bell pepper and continue to cook for another 3 minutes, stirring occasionally.
5. Add the peeled and chopped tomato to the pot and cook, stirring, until the tomato breaks down and the mixture becomes saucy, about 5 minutes.
6. Return the seared goat meat and any accumulated juices to the pot. Pour in the reserved marinade. Add 1 bay leaf and enough water to just cover the meat (about 2-3 cups as needed).
7. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the goat meat is tender.
8. Add the diced Yukon gold potato and 1/2 cup peas to the pot. Stir well, cover, and continue to simmer for another 25-30 minutes, or until the potatoes are tender and the stew has thickened.
9. Taste the stew and adjust salt and pepper as needed. If the sauce is too thick, add a splash of water; if too thin, simmer uncovered for a few more minutes.
10. Stir in 1 tbsp unsalted butter until melted and incorporated. Remove the bay leaf. Sprinkle extra chopped cilantro over the stew before serving.