Seco de Chivo

Name: Seco de Chivo
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 6 servings
Cuisine: Ecuadorian
Ingredients: 1kg goat meat, bone-in pieces; 1 cup naranjilla juice; 1 bottle beer; 1 large bunch cilantro, blended; 4 tomatoes, diced; 1 large onion, diced; 4 cloves garlic, minced; 1 green bell pepper, diced; 1 tbsp achiote oil; 1 tsp cumin; Salt, pepper; White rice, fried plantain for serving

Seco de Chivo (SEH-koh deh CHEE-voh)

Goat Stew in Naranjilla Sauce

⏱ Prep Time 25 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 478 kcal

Tender goat meat braised in a vibrant naranjilla and beer sauce with cilantro and achiote — a beloved specialty of Ecuador's southern highlands and coast.

Nutrition & Info

Protein 38.0g

Carbs 32.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

Dutch oven blender

Presentation Guide

Vessel: deep plate

Garnishes: cilantro, lime

Accompaniments: white rice, fried ripe plantain, curtido

Ingredients

1kg goat meat, bone-in pieces
1 cup naranjilla juice
1 bottle beer
1 large bunch cilantro, blended
4 tomatoes, diced
1 large onion, diced
4 cloves garlic, minced
1 green bell pepper, diced
1 tbsp achiote oil
1 tsp cumin
Salt, pepper
White rice, fried plantain for serving

Instructions

1
Season goat with salt, pepper, cumin. Brown in achiote oil in batches. Remove.
2
Sauté onion, garlic, bell pepper until soft. Add tomatoes, cook 5 min.
3
Return goat, add beer, naranjilla juice, and blended cilantro.
4
Cover and simmer 2-2.5 hours until goat is very tender and falling off the bone.
5
Reduce sauce until thick and rich. Adjust seasoning.
6
Serve over white rice with fried ripe plantain and curtido.

💡

Did You Know?

Goat stew competitions are held during festivals in Loja province, where judges evaluate tenderness, sauce depth, and the perfect naranjilla balance.

Chef's Notes

Equipment Tips

Dutch oven
blender

Garnishing

cilantro, lime

Accompaniments

white rice, fried ripe plantain, curtido

The Story Behind Seco de Chivo

Seco de chivo is most closely associated with the Loja province and the southern coast, where goat herding has been practiced since the Spanish introduced the animals. The naranjilla sauce is a distinctly Ecuadorian innovation that tames the gaminess of goat. It is the centerpiece of festival cooking in the southern highlands.

🕐 Traditionally enjoyed lunch, special occasions 📜 Origins: Colonial pastoral tradition

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