Dominican Chivo Picante (stewed Goat)
Ingredients
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.
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!
Thanks!