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Caldo de Chivo con Guisantes
A hearty and flavorful goat stew with tender chunks of goat meat simmered in a rich broth with vegetables and peas, representing a less common but traditional regional specialty.
🧂 Ainekset
- 1.5 kg Goat meat(cut into 2-inch pieces, bone-in preferred)
- 3 tbsp Olive oil
- 2 medium Yellow onions(chopped)
- 6 cloves Garlic cloves(minced)
- 1 large Green bell pepper(chopped)
- 4 medium Tomatoes(diced)
- 2 tbsp Tomato paste
- 1 cup Dry white wine
- 6 cups Beef broth
- 2 Bay leaves
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Smoked paprika
- to taste Salt
- to taste Black pepper
- 1.5 cups Frozen peas
- 1/2 cup Fresh cilantro(chopped, for garnish)
- 1/2 cup Fresh parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
Pat the goat meat dry with paper towels and season generously with salt and pepper.
💡 Ammattilaisvinkit: Ensuring the meat is dry helps with browning. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the goat meat in batches, about 3-4 minutes per side. Remove meat and set aside.
- 3
Add the chopped onions and bell pepper to the pot and sauté until softened, about 5-7 minutes.
💡 Ammattilaisvinkit: Scrape up any browned bits from the bottom of the pot. - 4
Stir in the minced garlic and cook for 1 minute until fragrant.
- 5
Add the diced tomatoes and tomato paste, stirring to combine. Cook for 2-3 minutes, allowing the tomato paste to deepen in color.
- 6
Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes until slightly reduced.
- 7
Return the browned goat meat to the pot. Add the beef broth, bay leaves, cumin, oregano, and smoked paprika. Stir well.
💡 Ammattilaisvinkit: Ensure the meat is mostly submerged in the liquid. - 8
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or until the goat meat is very tender.
💡 Ammattilaisvinkit: Check periodically and add more broth if needed. - 9
Stir in the frozen peas during the last 15 minutes of cooking.
- 10
Season the stew with salt and pepper to taste. Remove bay leaves before serving.
💡 Ammattilaisvinkit: Taste and adjust seasoning as needed. - 11
Ladle the caldo into bowls and garnish generously with fresh cilantro and parsley.
💡 Ammattilaisvinkit: Serve hot with crusty bread for dipping.
💡 Ammattilaisvinkit
- ✓Using bone-in goat meat adds more flavor to the broth.
- ✓Slow cooking is key to tenderizing goat meat.
- ✓Adjust the amount of liquid to achieve your desired stew consistency.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add diced potatoes or malanga during the last hour of cooking for a heartier stew.
- Include a pinch of cayenne pepper for a touch of heat.