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Seco de Chivo
A rich and hearty Ecuadorian goat stew, Seco de Chivo is slow-cooked to tender perfection in a flavorful broth of beer or chicha, naranjilla juice, tomatoes, onions, garlic, and aromatic spices. It's a comforting dish often served with yellow rice, fried plantains, and avocado.
๐ง ์ฌ๋ฃ
- 2 pounds Goat stew meat(cut into chunks, bone-in preferred for more flavor)
- 2 tablespoons Vegetable oil
- 1 large Red onion(finely chopped)
- 4 cloves Garlic cloves(minced)
- 2 medium Tomatoes(seeded and chopped)
- 1 medium Green bell pepper(finely chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Achiote powder (annatto)
- 1 teaspoon Oregano
- 1 Bay leaf
- 0.5 cup Naranjilla juice(or substitute with orange and lime juice mix)
- 1 cup Beer(preferably dark)
- 1 cup Beef or chicken broth
- Salt(to taste)
- Black pepper(to taste)
- 0.5 cup Fresh cilantro(chopped, for stew and garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Season the goat meat with salt, pepper, cumin, and oregano. Let it marinate for at least 30 minutes.
โฑ๏ธ 30 minutes - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the goat meat and brown on all sides. Remove the meat and set aside.
โฑ๏ธ 8 minutes - 3
In the same pot, add the chopped red onion, garlic, and green bell pepper. Sautรฉ until softened, about 5 minutes.
โฑ๏ธ 5 minutes - 4
Stir in the chopped tomatoes, achiote powder, and bay leaf. Cook for another 3-4 minutes.
โฑ๏ธ 4 minutes - 5
Return the goat meat to the pot. Pour in the beer, scraping up any browned bits from the bottom. Add the naranjilla juice and broth. Stir well.
- 6
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 2 to 2.5 hours, or until the meat is very tender and falling off the bone. Stir occasionally and add more broth or water if needed to maintain a stew-like consistency.
โฑ๏ธ 2.5 hours๐ก ์ ๋ฌธ๊ฐ ํ: Low and slow cooking is key for tender goat meat. - 7
Stir in most of the chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.
- 8
Serve hot, garnished with fresh cilantro, alongside cooked white rice, fried plantains, and avocado slices.
๐ก ์ ๋ฌธ๊ฐ ํ: Yellow rice (arroz amarillo) is a traditional accompaniment.
๐ก ์ ๋ฌธ๊ฐ ํ
- โBone-in goat meat will yield a richer flavor.
- โIf naranjilla juice is unavailable, a mix of orange and lime juice can be used.
- โAdjust the amount of chili or hot pepper if you prefer a spicier stew.
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- Seco de Pollo (chicken stew) or Seco de Carne (beef stew) can be made using the same method, adjusting cooking times.
- Some recipes include a touch of grated piloncillo or brown sugar for a hint of sweetness.