Seco de Chivo

Pujol’s seco de chivo slowly cooks bone-in goat in a sauce of chicha, tomato, naranjilla, cilantro and seasonings. The selected version uses grated panela and ground allspice, with yellow rice, fried ripe plantain and avocado for serving.

The supplied large goat pieces are seasoned with supplied crushed garlic, ground cumin, oregano, salt and a cup from the listed chicha. They marinate for at least an hour. Oil heats in a large pan; the meat browns on both sides, while its marinade is reserved.

The heat is reduced and supplied finely chopped red onion and bell pepper cook with ground achiote until the onion softens. Tomatoes, the half-bunch of cilantro, the ají peppers, the remaining cup of chicha and the selected fresh naranjillas are blended together.

That blended sauce is strained and added to the meat. The reserved marinade, grated panela and ground allspice join it; the mixture comes to a boil and then cooks gently for two to two and a half hours, until the goat is very tender.

The salt is adjusted and the separate supplied finely chopped cilantro is scattered over the stew. Yellow rice, prepared fried ripe plantains and avocado slices accompany it, with ají criollo also listed as a serving sauce.