Dominican Chivo Picante (stewed Goat)
|4 lbs of goat meat|
|2 tbs of vinegar|
|1 tbs canola oil|
|1 tsp oregano|
|1 tbs garlic, crushed|
|2 large bell peppers|
|1 red onion, cut into 4 quarters|
|4 plum tomatoes cut into 4 quarters|
|2 jalapeno peppers, finely chopped, seeds included|
|1/2 cup tomato sauce|
|chicken stock as needed|
|kosher salt and fresh cracked black pepper to taste|
|Serve with black beans and rice|
This is a goat meat stew that is eaten quite frequently in the Dominican Republic. The goat meat is flavored with vinegar, oregano, garlic and stewed in a tomato based sauce.
- Trim the goat meat of extra fat and clean the meat with the lemons.
- In a mixing bowl add the meat and add the onion, garlic, hot pepper, oregano and vinegar.
- In a saute pan heat the oil add the goat meat and brown.
- Add 1 cup of water or chicken stock, and simmer using low heat, partially covered for about 45 minutes to an hour.
- Add more water or stock if needed.
- Add the remaining ingredients.
- Season with salt and pepper.
- Reduce for another 15 minutes until you have a thin sauce.