Entree: Dominican Republic – Central Culinary Region – Chivo Guisado (Stewed Goat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Goat meat, bone-in, 3 lb (1.36 kg) gross, cut into 0.984 to 1.57 in (2.5–4 cm) pieces (estimated 1 lb 12 3/4 oz (816 g) raw edible meat, assuming 60% edible yield)
Orange juice, 4 tbsp (60 ml), plus lime juice, 4 tbsp (60 ml) (practical substitute for 1/2 cup (120 ml) sour orange juice)
White vinegar, 2 tbsp (30 ml)
Garlic, crushed, 5/8 oz (18 g)
Dried oregano, 0.53 oz (15 g)
Ground cumin, 0.071 oz (2 g)
Kosher salt, 0.35 oz (10 g), plus additional salt to taste
Black pepper, freshly ground, 0.18 oz (5 g)
Vegetable oil, 2 tbsp (30 ml) (chosen from the stated vegetable oil or lard options)
Yellow onion, thinly sliced, 7 7/8 oz (225 g)
Green bell pepper, thinly sliced, 6 oz (170 g)
Red bell pepper, thinly sliced, 6 oz (170 g)
Tomato paste, 1 3/16 oz (34 g)
Beef broth, 1 cup (240 ml) (chosen from the stated beef or chicken broth options)
Potatoes, peeled and cut into 0.984 in (2.5 cm) chunks, 12 oz (340 g)
Bay leaves, 2 leaves (estimated 0.035 oz (1 g) total)
Sazón seasoning, 0.18 oz (5 g) (optional; chosen from the stated sazón or adobo options) (estimated edible portion: 0.18 oz (5 g))
Fresh cilantro, chopped, 0.53 oz (15 g)

Show original ingredient measurements

Goat meat, bone-in, 1.36 kg gross, cut into 2.5–4 cm pieces (estimated 816 g raw edible meat, assuming 60% edible yield)
Orange juice, 60 ml, plus lime juice, 60 ml (practical substitute for 120 ml sour orange juice)
White vinegar, 30 ml
Garlic, crushed, 18 g
Dried oregano, 15 g
Ground cumin, 2 g
Kosher salt, 10 g, plus additional salt to taste
Black pepper, freshly ground, 5 g
Vegetable oil, 30 ml (chosen from the stated vegetable oil or lard options)
Yellow onion, thinly sliced, 225 g
Green bell pepper, thinly sliced, 170 g
Red bell pepper, thinly sliced, 170 g
Tomato paste, 34 g
Beef broth, 240 ml (chosen from the stated beef or chicken broth options)
Potatoes, peeled and cut into 2.5 cm chunks, 340 g
Bay leaves, 2 leaves (estimated 1 g total)
Sazón seasoning, 5 g (optional; chosen from the stated sazón or adobo options) (estimated edible portion: 5 g)
Fresh cilantro, chopped, 15 g

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. 1. In a large bowl, combine the orange juice, lime juice, vinegar, garlic, oregano, cumin, 0.35 oz (10 g) salt, and black pepper. Add the goat and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
2. 2. Remove the goat from the marinade and reserve the marinade. Heat the vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Working in batches, brown the goat on all sides, about 4–6 minutes per batch; transfer it to a plate.
3. 3. Reduce the heat to medium. Add the onion and both bell peppers and sauté until softened, about 5 minutes. Stir in the tomato paste and cook for 1–2 minutes. Pour in the reserved marinade and beef broth, scraping up browned bits from the pot.
4. 4. Return the goat to the pot. Add the bay leaves and optional sazón. Bring to a gentle boil, then reduce the heat to low, partially cover, and simmer gently for 1¼–1¾ hours, stirring occasionally, until the goat is nearly tender.
5. 5. Add the potatoes. Taste and adjust the seasoning with additional salt and pepper as desired. Simmer uncovered for 25–35 minutes more, until the potatoes and goat are fork-tender and the sauce has thickened.
6. 6. Remove the bay leaves. Sprinkle with cilantro and serve hot.

1. 1. In a large bowl, combine the orange juice, lime juice, vinegar, garlic, oregano, cumin, 10 g salt, and black pepper. Add the goat and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
2. 2. Remove the goat from the marinade and reserve the marinade. Heat the vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Working in batches, brown the goat on all sides, about 4–6 minutes per batch; transfer it to a plate.
3. 3. Reduce the heat to medium. Add the onion and both bell peppers and sauté until softened, about 5 minutes. Stir in the tomato paste and cook for 1–2 minutes. Pour in the reserved marinade and beef broth, scraping up browned bits from the pot.
4. 4. Return the goat to the pot. Add the bay leaves and optional sazón. Bring to a gentle boil, then reduce the heat to low, partially cover, and simmer gently for 1¼–1¾ hours, stirring occasionally, until the goat is nearly tender.
5. 5. Add the potatoes. Taste and adjust the seasoning with additional salt and pepper as desired. Simmer uncovered for 25–35 minutes more, until the potatoes and goat are fork-tender and the sauce has thickened.
6. 6. Remove the bay leaves. Sprinkle with cilantro and serve hot.