Goat Stew (Ecuadoran Seco de Chivo)

Seco de chivo is a traditional Ecuadorian stew made with goat meat cooked in garlic, cumin, achiote, bell pepper, hot pepper, onion, cilantro and tomato sauce, chicha, naranjilla juice, panela and spices.

2 lb goat meat, bone-in, chopped
6 cloves garlic, crushed
1 tsp. ground cumin
1 tsp. oregano
2 cups chicha
3 Tbsp. canola oil
2 tsp. ground achiote
1 red onion, finely chopped
1 bell pepper, finely chopped
3 tomatoes, peeled and seeded
2 hot peppers, finely chopped
½ bunch cilantro
2 naranjillas (fresh or frozen), or lulos or ½ cup pure naranjilla juice
2 Tbsp. panela, grated
½ tsp. ground allspice
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
3 cloves
3 Tbsp. cilantro, chopped
sea salt

To Serve:
yellow rice
fried ripe bananas
avocado slices

Season goat meat with crushed garlic, ground cumin, oregano, salt, nutmeg, cinnamon, clove, and half of the chicha and marinate in the refrigerator for 3 hours.

Remove the goat meat from the marinade and reserve the marinade.

In a large Dutch oven, heat the oil on high, and add the meat. Fry on all sides until it is golden brown.

Reduce the heat and add the onions, bell peppers, and ground achiote. Cook until the onions are tender, about 5 minutes.

Meanwhile, in a blender, mix the tomatoes, cilantro, hot peppers, the rest of the chicha and the naranjilla.

Pass the sauce through a sieve and add it to the meat. Also add the reserved marinade, grated panela and allspice. Mix well and cook covered for 10 minutes over high heat.

Then reduce the temperature and simmer over low heat until the meat is very tender, about 3 hours.

Sprinkle with chopped cilantro before serving.

Serve seco de chivo with yellow rice, ripe plantain and fried avocado.

Makes 4 servings.