Chivo Guisado (Goat Stew)

This chivo guisado is a classic Dominican celebration dish that’s all about patience and flavor. Proper cleaning, a strong marinade, and slow cooking the goat take this from tough to fall-apart tender. It’s bold, rich, and meant to be served with rice and good company.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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For Cleaning

• 5 lbs of goat

• 2 quarts milk

• 1 cup vinegar

• Water (for rinsing)

For the Marinade

• Juice of 1 sour orange (or 1 orange + 2 limes as a substitute)

• 3 tbsp garlic paste

• 3 tbsp sofrito

• 2 tbsp ground oregano

• 1 tbsp dried oregano (crushed between palms)

• 1 large red onion, sliced

• 1 bunch scallion, chopped

• 1 bunch cilantro, chopped

• 3 tbsp salt

For Cooking

• ⅓ cup cooking oil

• 2 tbsp adobo
  (or 2 chicken bouillon cubes)

• 1 beer

• 9 cups water (divided, plus additional as needed)

• 1 cubanelle pepper, sliced

• 1 red bell pepper, sliced

• 1 red onion, sliced

• Fresh cilantro

• 4 tbsp tomato paste

• 1 tbsp black pepper

• ⅓ cup rum

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Step-by-Step Instructions

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Step 1: Season the Shrimp

• Rinse the goat under cold water multiple times until the water runs clear.

• Cover the meat with milk and marinate for at least 3 hours or overnight.

• Rinse thoroughly with water and vinegar until the water runs clear again.

Step 2: Marinate

• In a bowl, combine sour orange (or orange + lime substitute), garlic paste, sofrito, ground oregano, crushed dried oregano, red onion, scallion, cilantro, and salt.

• Toss the goat meat with the marinade.

• Marinate for at least 1 hour.

Step 3: Start the Cooking

• Heat oil in a large pot over medium-high heat.

• Toast the adobo (or chicken bouillon cubes).

• Add the goat meat and let it sit for 5 minutes.

• Stir and cover. Cook for 20 minutes to allow the meat to sweat.

Step 4: Build Flavor

• Once the meat releases its liquid, add the beer.

• Cover and cook for 30 minutes.

• Add 3 cups of water (swirled in the seasoning bowl).

• Stir and taste for flavor.

• Cover and cook for 1 hour.

• Add another 3 cups of water.

• Stir and cover for 30 minutes.

Step 5: Final Stage

• Add another 3 cups of water.

• Add cubanelle pepper, red bell pepper, red onion, cilantro, tomato paste, and black pepper.

• Stir well.

• Add rum.

• Raise heat to high, cover, and cook for the final 30 minutes.

• The goat should be tender, juicy, and deeply flavorful.

• Serve hot and enjoy.

Notes from My Kitchen

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1. Cleaning the goat properly removes unwanted gamey flavor.

2. Crushing oregano between your palms releases more aroma.

3. Making chivo without a pressure cooker takes time — but it’s worth every minute.

Yield: 8-10

Author: Michelle Disla

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Chivo Guisado (Goat Stew)

Prep time: 20 MinCook time: 2 H & 30 MMarinate: 1 HourTotal time: 3 H & 50 M

Cook modePrevent screen from turning off

Ingredients

For the Cleaning

• 5 lbs of goat
• 2 quarts of milk
• 1 cup vinegar
• Water (for rinsing)

For the Marinade

• Juice of 1 sour orange (or 1 orange + 2 limes as substitute)
• 3 tbsp garlic paste
• 3 tbsp sofrito
• 2 tbsp ground oregano
• 1 tbsp dried oregano (crushed between palms)
• 1 large red onion, sliced
• 1 bunch scallion, chopped
• 1 bunch cilantro, chopped
• 3 tbsp salt

For the Cooking

• ⅓ cup cooking oil
• 2 tbsp adobo
• (or 2 chicken bouillon cubes)
• 1 beer
• 9 cups water (divided, plus additional as needed)
• 1 cubanelle pepper, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• Fresh cilantro
• 4 tbsp tomato paste
• 1 tbsp black pepper
• ⅓ cup rum

Instructions

1. Rinse the goat under cold water multiple times until the water runs clear.
2. Cover the meat with milk and marinate for at least 3 hours or overnight.
3. Rinse thoroughly with water and vinegar until the water runs clear again.
4. In a bowl, combine sour orange (or orange + lime substitute), garlic paste, sofrito, ground oregano, crushed dried oregano, red onion, scallion, cilantro, and salt.
5. Toss the goat meat with the marinade.
6. Marinate for at least 1 hour.
7. Heat oil in a large pot over medium-high heat.
8. Toast the adobo (or chicken bouillon cubes).
9. Add the goat meat and let it sit for 5 minutes.
10. Stir and cover. Cook for 20 minutes to allow the meat to sweat.
11. Once the meat releases its liquid, add the beer.
12. Cover and cook for 30 minutes.
13. Add 3 cups of water (swirled in the seasoning bowl).
14. Stir and taste for flavor.
15. Cover and cook for 1 hour.
16. Add another 3 cups of water.
17. Stir and cover for 30 minutes.
18. Add another 3 cups of water.
19. Add cubanelle pepper, red bell pepper, red onion, cilantro, tomato paste, and black pepper.
20. Stir well.
21. Add rum.
22. Raise heat to high, cover, and cook for the final 30 minutes.

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