Ecuadorian seco de chivo is a goat stew dish braised in a sauce of garlic, cumin, achiote, oregano, peppers, onions, cilantro, tomatoes, chicha or fermented corn drink, naranjilla or lulo juice, panela and spices.
Course Main Course
Cuisine Andean, Ecuadorian, Latin American, South American
Keyword Comfort food, Goat meat, Goat stew, Seco de chivo
Prep Time 15 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 2 hourshours45 minutesminutes
Servings 4
Ingredients
2lbgoat meatwith bones, cut in medium to large chunks
6garlic clovescrushed
1tspground cumin
1tspdry oregano
2cupschicha
2tbsoil
2tspground achiote
1red onionminced
1bell pepperminced
3 tomatoescut into quarters
1aji or spicy pepperred jalapeño or serrano
½bunch of cilantro
2whole naranjillasfresh or frozen or ½ cup naranjilla juice (from frozen pulp)
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.
Notes
Some alternatives to naranjilla juice (in case you can’t find it), include passion fruit concentrate (or juice, but omit the panela if the juice is sweet), tamarind juice or paste diluted in water, or even just a mix of fresh orange juice and lemon juice.