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.




20 min


1 hr


One Comment

  • 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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