Seco de Chivo (Ecuadorian/Peruvian Goat Stew)

🛒 Ingredients

• Goat meat (boneless) 100 g · 240 kcal
• Red onion 40 g · 15 kcal
• Garlic cloves 10 g · 15 kcal
• Tomatoes 100 g · 20 kcal
• Green bell pepper 35 g · 10 kcal
• Aji Amarillo paste 10 g · 10 kcal
• Fresh cilantro 3 g · 1 kcal
• Bitter orange juice 50 g · 25 kcal
• Cumin powder 2 g · 5 kcal
• Dried oregano 2 g · 5 kcal
• Vegetable oil 9 g · 80 kcal
• Cooked white rice 150 g · 200 kcal
• Boiled potatoes 100 g · 80 kcal

👨‍🍳 Instructions

1. Pat goat meat dry and season generously with salt and pepper; brown in hot vegetable oil in a large pot or Dutch oven until well-sealed on all sides, then remove and set aside.
2. In the same pot, add more oil if needed, then sauté chopped red onion, minced garlic, diced bell pepper, and tomatoes until softened and fragrant, forming a sofrito.
3. Stir in Aji Amarillo paste, cumin powder, and dried oregano; cook for 2-3 minutes until fragrant.
4. Return the goat meat to the pot, then pour in bitter orange juice and enough water or broth to just cover the meat.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the goat meat is fork-tender.
6. Adjust seasoning with salt and pepper to taste, then stir in fresh chopped cilantro just before serving.
7. Serve the Seco de Chivo hot, typically accompanied by fluffy white rice and tender boiled potatoes.