• Servings 8-10
  • Prep 20 min
  • Cook 60 min
  • Cuisine
  • Skill Level

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.

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One Comment

  1. I make different goat stews and curries all the time. This recipe looks interesting. Making a modified version now. Used Thai chiles since they were handy and a mild to medium hot Japanese green pepper. This will be a nice and spicy dish! Also added some white pepper and some cumin. May add some habanero. Smells delish and I will certainly enjoy this!

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