Chivo Guisado
Venezuelan Goat Stew
A rich and tender goat stew, slow-cooked to perfection, originating from the Falcon region of Venezuela. This dish is a testament to traditional Venezuelan comfort food.
🧂 Ingredients
- 1.5 kg Goat meat(Cut into 2-inch pieces. Bone-in or boneless can be used, though bone-in adds more flavor.)
- 4 large Tomatoes(Ripe, cored and roughly chopped.)
- 3 medium Onions(Yellow or white onions, peeled and roughly chopped.)
- 4-6 cloves Garlic(Peeled and minced.)
- 1 large Bell Pepper(Any color, seeded and roughly chopped.)
- 2 tsp Cumin(Ground cumin.)
- 1 tsp Oregano(Dried oregano.)
- 1.5 tsp Salt(Or to taste.)
- 1 tsp Black Pepper(Freshly ground, or to taste.)
- 2 tbsp Vegetable Oil(Or other neutral cooking oil.)
- 2 cups Water or Broth(Chicken or beef broth can be used for richer flavor.)
- 1/2 cup Cilantro(Fresh, chopped, for garnish (optional).)
👨🍳 Instructions
- 1
Season the goat meat generously with salt and black pepper. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot, sear the goat meat on all sides until deeply browned and a nice crust forms. This step is crucial for developing flavor. Remove the browned meat to a plate and set aside.
⏱️ 20-25 minutes - 2
Reduce the heat to medium. Add the chopped onions and bell pepper to the pot. Cook, stirring occasionally, until the vegetables have softened and the onions are translucent, about 8-10 minutes. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
⏱️ 10 minutes - 3
Stir in the ground cumin and dried oregano, toasting them for about 30 seconds until fragrant. Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they begin to break down.
⏱️ 5 minutes - 4
Return the browned goat meat (and any accumulated juices) to the pot. Pour in the water or broth. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot tightly.
⏱️ 5 minutes - 5
Simmer gently for 2.5 to 3 hours, or until the goat meat is fork-tender and easily pulls apart. Stir occasionally, checking the liquid level and adding a little more water or broth if it becomes too dry. The stew should be thick and rich.
⏱️ 2.5 - 3 hours - 6
Once the meat is tender, taste and adjust seasoning with salt and pepper if needed. If the stew is too thin for your liking, you can remove the lid and simmer for an additional 15-20 minutes to reduce the liquid, or mash some of the tomatoes against the side of the pot.
⏱️ 15-20 minutes (optional) - 7
Serve hot, garnished with fresh chopped cilantro if desired. This stew is traditionally served with arepa pelada (a type of corn cake).
⏱️ 5 minutes
💡 Pro Tips
- ✓Low and slow cooking is key to achieving tender goat meat. Ensure the heat is kept at a gentle simmer throughout the cooking process.
- ✓This dish is a specialty of the Falcon region, known for its hearty and flavorful traditional cuisine.
- ✓Serve with arepa pelada, a classic Venezuelan accompaniment that perfectly soaks up the rich stew sauce.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a spicier version, add a chopped jalapeño or a pinch of red pepper flakes along with the garlic.
- Increase the number of tomatoes for a sweeter and more saucy stew.
- Add other root vegetables like potatoes or carrots during the last hour of cooking for a heartier meal.