Chivo Guisado Dominicano ∘ Dominican Style Goat Stew ∘ Ep. 131

goat meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than goat meat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive than olive oil.

Wash the goat meat twice, first with lime juice, vinegar, sour orange, milk, black coffee at room temperature, salt, and water.

Wash again with white wine for cooking, red wine for cooking, lime juice, salt, vinegar, and water.

Drain the goat meat well and season it.

Add 2 tablespoons of sofrito, 1 tablespoon of liquid seasoning, 1 teaspoon of garlic powder, 1 tablespoon of adobo, 1 teaspoon of oregano, 1 teaspoon of ground pepper, and 2 packets of culantro and achiote to the meat.

Add 1/4 cup of lime juice, 1/4 cup of white cooking wine, 1/4 cup of red cooking wine, and 3-4 teaspoons of white rum to the meat.

Mix in fresh cilantro and refrigerate for 1 to 2 days for better flavor (optional).

After marinating, heat oil in a large pot over medium-high heat and sauté 3 crushed garlic cloves and 1 chicken bouillon cube until combined and the cube dissolves, achieving a light brown color.

Add the marinated goat meat to the pot and sauté for a few minutes until it takes on color, reserving the marinade liquid.

Once the meat has color, add the reserved marinade and enough water to cover the meat, bringing it to a boil.

Reduce heat and let it simmer for about 2 hours, checking occasionally and adding more water if necessary.

After about 2 hours, add 2 tablespoons of tomato paste and hot sauce to taste, mixing everything well and covering until it thickens and combines.

Cooking Techniques

Equipment Needed

Spice Level: