Go Back
+ servings
Ecuadorian goat stew in beer sauce

Braised goat stew {Ecuadorian seco de chivo}

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 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 4


  • 2 lb goat meat with bones, cut in medium to large chunks
  • 6 garlic cloves crushed
  • 1 tsp ground cumin
  • 1 tsp dry oregano
  • 2 cups chicha
  • 2 tbs oil
  • 2 tsp ground achiote
  • 1 red onion minced
  • 1 bell pepper minced
  • 3 to matoes cut into quarters
  • 1 aji or spicy pepper red jalapeño or serrano
  • ½ bunch of cilantro
  • 2 whole naranjillas fresh or frozen or ½ cup naranjilla juice (from frozen pulp)
  • 2 tbs grated panela or piloncillo
  • 1 tsp all spice
  • 2 tbs cilantro finely chopped
  • Salt to taste

Suggested side dishes:


  • 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.


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.