🇪🇨 Ecuadorian Cuisine

Seco de Chivo

Goat Stew in Naranjilla Sauce

Prep Time 25 min

Servings 6

Difficulty Hard

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.

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.