Chivo Guisao – Spicy Goat Meat Stew


4 limes or 2 bitter orange cut into halves

4 lb of bone-in goat meat or 2 lb of boneless meat– cut into small pieces

1 red onion, diced

1½ teaspoons of powdered oregano

2 tablespoons of mashed garlic

1½ teaspoons of salt, (or more, to taste)

1 tablespoons of sugar

2 bell peppers, chopped

4 plum tomatoes, diced

1 cup of tomato sauce

1/2 cup of red wine, and 1 Bottle of beef (optional, but recommended)

Parsley, or cilantro to garnish


Rinsing meat: Add the juice of the limes (or bitter oranges on the meat). Stir to coat all the meat. Let it rest for 15 mins. Pour a liter of water on the meat, rinse it, and discard all the liquid.

Seasoning meat: Add the onion, oregano, garlic, and a teaspoon of salt. Stir to combine. Marinate covered in the fridge for an hour, overnight is better. Add the 1/2 cup of wine

Browning meat: Heat the sugar in a deep-bottomed pot over high heat. Add just the meat to the pan when the sugar start to brown and smoke, set aside onions and juices released by the meat in the marinade).The meat will release some liquid when heated, cook and stir until all the liquid has evaporated, and the meat is browned.

Simmering: Add 2 tablespoons of water, and the beer, lower heat to medium-low, stir and cover. Every 5 minutes add water and stir, cover again and repeat until the meat is very tender (30 to 60 minutes, depending on the quality of the meat.

Cooking vegetables: Once the meat is tender add the onions (and meat juices), tomato, and cubanela.Cover and simmer until the vegetables are cooked-through (5 minutes).

Making sauce: Pour in the tomato sauce, stir to combine.Add the other 1/2 cup wine and 1½ cups of water. Simmer and reduce to a thick sauce. Season with salt to taste if you find it necessary.d simmer until liquid is reduced to a thin sauce.

Serving: Decorate with parsley or cilantro leaves.

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