📝 About This Recipe
Transport your kitchen to the heart of the Andes with this iconic Ecuadorian masterpiece, a rich and aromatic goat stew traditionally served at family celebrations. The secret lies in the 'naranjilla' fruit and a generous pour of 'chicha de jora' or beer, which tenderizes the meat until it melts off the bone while creating a complex, tangy gravy. Deeply savory with a hint of sweetness and a vibrant golden hue from achiote, this dish represents the soulful, slow-cooked comfort of South American highland cuisine.
🥗 Ingredients
The Meat and Marinade
- 3 pounds Goat meat (cut into 2-inch chunks, bone-in preferred for flavor)
- 6 cloves Garlic (minced into a paste)
- 1 tablespoon Cumin (ground)
- to taste Salt and Black Pepper
The Braising Liquid (Licuado)
- 1 cup Naranjilla pulp (frozen or fresh; substitute with 1/2 cup lime juice and 1/2 cup orange juice if unavailable)
- 12 ounces Pale Ale or Lager beer (traditionally Chicha de Jora)
- 1 large Red onion (roughly chopped)
- 1 large Bell pepper (green or red, seeded and chopped)
- 3 medium Roma tomatoes (halved)
- 1/2 bunch Cilantro (stems included)
The Refrito and Finish
- 3 tablespoons Achiote oil (annatto oil for color and earthy flavor)
- 1 tablespoon Panela (grated, or brown sugar to balance acidity)
- 1 teaspoon Dried Oregano (crushed between palms)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
In a large bowl, toss the goat meat with the minced garlic, ground cumin, salt, and pepper. Let it marinate for at least 30 minutes, or ideally overnight in the refrigerator for deeper flavor penetration.
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2
In a blender, combine the naranjilla pulp, beer (or chicha), chopped red onion, bell pepper, tomatoes, and the half bunch of cilantro. Blend until completely smooth to create your 'licuado' base.
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3
Heat the achiote oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
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4
Working in batches to avoid crowding the pan, brown the goat meat on all sides until a deep golden crust forms. Remove the meat and set aside.
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5
Pour the blended vegetable and beer mixture into the same pot, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
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6
Return the goat meat and any accumulated juices back into the pot. Add the grated panela (or brown sugar) and the dried oregano.
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7
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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8
Simmer the stew for approximately 2 to 2.5 hours. Check occasionally to ensure there is enough liquid; if it looks too dry, add a splash of water or more beer.
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9
After 2 hours, test the meat. It should be 'fork-tender,' meaning it falls apart with minimal pressure.
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10
Remove the lid and increase the heat to medium for the last 15 minutes of cooking. This allows the sauce to reduce into a thick, glossy gravy that coats the meat.
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11
Taste the sauce and adjust the seasoning with more salt, pepper, or a pinch more sugar if the naranjilla is too tart.
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12
Stir in the freshly chopped cilantro right before serving to provide a burst of color and herbal freshness.
💡 Chef's Tips
If you cannot find goat, high-quality lamb shoulder is an excellent substitute with a similar fat content. For the most authentic flavor, try to find frozen 'Lulo' or 'Naranjilla' pulp in the Hispanic section of your grocery store. Don't rush the browning process; that caramelization on the meat is what gives the sauce its deep, savory backbone. If the sauce is too thin after the meat is cooked, remove the meat and boil the sauce rapidly for 5-10 minutes to concentrate it. Always use bone-in meat if possible, as the marrow thickens the sauce and adds incredible richness.
🍽️ Serving Suggestions
Serve alongside 'Arroz Amarillo' (yellow achiote rice) to soak up the delicious gravy. Accompany with 'Maduros' (sweet fried ripe plantains) for a perfect sweet-and-savory balance. Add a few slices of fresh avocado on the side for a creamy textural contrast. Pair with a cold Ecuadorian pilsner or a crisp, acidic white wine like Sauvignon Blanc to cut through the richness. A side of 'Curtido' (pickled onion and tomato salad) adds a bright crunch to the meal.