This weekend I went to the Mercado Salinas and my favorite butcher to see about Chivo (goat). Joe has enjoyed Seco de Chivo at several restaurants first in Quito and then when we can find it here in Salinas. So I decided that I would try to make this goat stew. First I asked the butcher what cut of meat I needed for the Seco and then asked his wife what I needed to add to it. The list is easy enough. The first thing needed was a glass of beer – no problem there. I just walk downstairs and ask my Amiga Margarita for a few 22 oz bottles of Pilsener. Some to cook with and some to celebrate the goat stew!
First you take the meat and cut it up into nice size chunks. Make a marinade of the beer, garlic, cumin, oregano and salt – marinate for a minimum of 1 hour.
Remove meat from marinade and set liquid aside. Brown meat and add onions, achiote and bell pepper. Saute for 5 minutes until onion is soft. Add tomatoes, cilantro, hot pepper, naranjilla juice, beer and balance of marinade. Add grated panela sugar and allspice. Simmer for 2 1/2 hours on very low heat. When ready to serve add additional salt to taste and chopped cilantro. Serve over rice. Yummy….even better than lamb.