📝 About This Recipe
Seco de Chivo is a soul-warming Ecuadorian masterpiece, traditionally served at festive family gatherings and in rustic mountain eateries. This slow-braised goat stew is defined by its complex, tangy sauce made from fermented 'chicha de jora' (corn beer) or a blend of beer and fruit juices, balanced by the earthy warmth of achiote and cumin. The result is incredibly tender meat falling off the bone, enveloped in a thick, savory gravy that represents the heart of Andean comfort food.
🥗 Ingredients
The Meat & Marinade
- 3 pounds Goat meat (cut into large chunks, bone-in preferred for flavor)
- 4 cloves Garlic (minced)
- 1 tablespoon Cumin (ground)
- to taste Salt and Black Pepper
The Cooking Liquid (The 'Seco' Base)
- 2 cups Chicha de Jora (can substitute with a mix of pale ale beer and a splash of vinegar)
- 1 cup Naranjilla pulp (thawed frozen pulp or substitute with a mix of orange and lime juice)
- 1 tablespoon Brown sugar or Panela (to balance the acidity)
The Refrito (Flavor Base)
- 3 tablespoons Achiote oil (annatto oil for color and flavor)
- 2 medium Red onion (finely diced)
- 1 large Green bell pepper (finely diced)
- 2 large Roma tomatoes (peeled, seeded, and blended into a puree)
- 1 teaspoon Dried oregano
- 1/2 cup Cilantro (finely chopped)
👨🍳 Instructions
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1
Season the goat meat chunks thoroughly with salt, pepper, half of the minced garlic, and the cumin. For the best flavor, let it marinate in the refrigerator for at least 2 hours or overnight.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the achiote oil over medium-high heat until shimmering.
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3
Working in batches to avoid crowding the pot, sear the goat meat until deeply browned on all sides. Remove the meat and set aside on a plate.
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4
In the same pot, add the diced onions and bell peppers. Sauté for 5-7 minutes until the onions are translucent and starting to soften, scraping up any browned bits from the bottom.
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5
Add the remaining garlic and the dried oregano, cooking for another minute until fragrant.
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6
Stir in the blended tomato puree and cook for 5 minutes, allowing the liquid to reduce slightly and the flavors to concentrate.
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7
Return the seared goat meat and any accumulated juices back into the pot.
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8
Pour in the Chicha de Jora (or beer/vinegar mix) and the naranjilla pulp. The liquid should almost cover the meat.
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9
Add the brown sugar or panela. Bring the mixture to a boil, then immediately reduce the heat to low.
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10
Cover the pot tightly and simmer gently for 2 to 2.5 hours. The goal is for the meat to become extremely tender and the sauce to thicken into a rich gravy.
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11
Check the pot every 30 minutes; if the liquid is reducing too quickly, add a splash of water or more beer.
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12
Once the meat is tender, remove the lid and increase the heat slightly for 10 minutes if you prefer a thicker sauce consistency.
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13
Taste and adjust seasoning with more salt or sugar if the acidity from the naranjilla is too sharp.
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14
Stir in the fresh chopped cilantro just before serving to provide a bright, herbal finish.
💡 Chef's Tips
If you cannot find goat meat, lamb is an excellent and common substitute with a similar flavor profile. To remove any 'gamey' scent from the goat, you can soak the raw meat in a bowl of water with a splash of vinegar for 15 minutes before marinating. The secret to a perfect Seco is the 'refrito' (the onion/pepper base); take your time sautéing it until the vegetables are very soft. Don't rush the simmering process; goat meat is tough and requires low, slow heat to break down the connective tissue. If you can't find Chicha de Jora, use a dark, malty beer and add 1 tablespoon of apple cider vinegar to mimic the fermentation.
🍽️ Serving Suggestions
Arroz Amarillo (Yellow Rice): The traditional accompaniment to soak up the glorious sauce. Maduros (Fried Sweet Plantains): Their sweetness perfectly balances the acidity of the stew. A few slices of fresh avocado on the side provide a creamy contrast to the rich meat. Curtido de Cebolla: A quick pickled red onion and tomato salad adds a refreshing crunch. Pair with a cold Pilsner-style beer or a glass of fresh blackberry juice (jugo de mora).