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Seco de Chivo is a traditional Ecuadorian stew made with tender goat meat simmered in a rich, flavorful sauce. This hearty dish is a staple in Ecuadorian cuisine, known for its deep, savory flavors enhanced by a unique blend of spices, herbs, and naranjilla (a tangy fruit native to the region). Often served with rice, yuca, or plantains, Seco de Chivo is a comforting and satisfying meal perfect for special occasions or a cozy family dinner. This recipe will help you create an authentic Seco de Chivo that brings the taste of Ecuador to your kitchen.

Ingredients

3 lb (1.36 kg) goat meat, cut into chunks

1/4 cup (60 ml) vegetable oil

2 large onions, finely chopped

4 cloves garlic, minced

1 red bell pepper, chopped

1/2 cup (120 ml) beer

1/2 cup (120 ml) naranjilla juice or orange juice

1/4 cup (60 ml) cilantro, chopped

1 tbsp ground cumin

1 tbsp ground achiote (annatto)

1 tbsp ground oregano

1 tsp ground black pepper

1 tsp salt (or to taste)

2 cups (480 ml) beef or vegetable broth

2 tomatoes, chopped

1/2 cup (60 g) peas (optional)

1/2 cup (60 g) carrots, diced (optional)

Instructions

Marinate the Goat: In a large bowl, mix the goat meat with the ground cumin, ground achiote, ground oregano, ground black pepper, and salt. Let it marinate for at least 1 hour to allow the flavors to penetrate the meat.

Brown the Meat: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the marinated goat meat and brown it on all sides. This should take about 10-15 minutes. Remove the meat and set it aside.

Sauté the Vegetables: In the same pot, add the chopped onions, minced garlic, and chopped bell pepper. Sauté until the onions are soft and translucent, about 5-7 minutes.

Deglaze the Pot: Pour in the beer, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the mixture simmer for 2-3 minutes.

Simmer the Stew: Return the browned goat meat to the pot. Add the chopped tomatoes, naranjilla juice (or orange juice), and beef or vegetable broth. Stir in the chopped cilantro. Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for 1.5 to 2 hours, or until the meat is tender.

Add Vegetables (Optional): If using peas and carrots, add them to the stew during the last 30 minutes of cooking. Continue to simmer until the vegetables are cooked and the sauce has thickened slightly.

Adjust Seasoning: Taste the stew and adjust the seasoning with more salt or pepper if needed.

Serving

Seco de Chivo is traditionally served with steamed white rice, avocado slices, and fried plantains or yuca. The rich and tangy flavors of the stew pair perfectly with these sides, creating a well-balanced and satisfying meal.

Seco de Chivo is a delicious and hearty dish that captures the essence of Ecuadorian cuisine. The tender goat meat, slow-cooked in a rich and flavorful sauce, makes for a truly comforting meal. Whether you're preparing it for a special occasion or just to enjoy a taste of Ecuador at home, this Seco de Chivo recipe will not disappoint.