Chivo Guisado (Dominican Braised Goat)

Plate of Dominican stewed goat served with moro rice and fried tostones.

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Chivo Guisado (Dominican Braised Goat)

Chivo guisado is a classic Dominican stew made with tender goat meat simmered in a rich, flavorful sauce. Seasoned with garlic, oregano, bitter orange, and a splash of rum, this dish is slow-cooked until deeply savory and fall-apart tender.

Prep Time15

Cook Time1 35

Total Time1 50

Course: Main Dish

Cuisine: Dominican

Servings: servings

Calories: 537kcal

Author: Vanessa

Equipment

1 Mixing bowls
1 Pilón
1 Large pot or caldero with lid
1 Wooden spoon or rice paddle

Ingredients

5 pounds goat meat, cut into 2-inch cubes (2.3 kg)
¼ cup lime or lemon juice (60 ml)
10 garlic cloves
3 medium ají gustoso peppers, seeded
1 ½ teaspoons salt (9 g)
2 tablespoons dried oregano (6 g)
2 teaspoons adobo seasoning (10 g)
1 tablespoon ground black pepper (7 g)
⅓ cup bitter orange juice (80 ml)
½ cup rum, dark or white (120 ml)
¼ cup vegetable oil (60 ml)
3 cups water (720 ml), plus more as needed
½ cup tomato sauce (120 ml)
½ medium cubanelle or bell pepper, sliced
½ medium red onion, sliced
1 plum tomato, cubed
3 culantro leaves, roughly chopped
¼ cup pitted olives (40 g)

Instructions

Rinse the goat meat in cool water with the lime or lemon juice. Drain well and set aside.
In a pilón or mortar and pestle, mash the garlic, ají gustoso peppers, salt, and oregano into a coarse paste.
Place the meat in a large bowl. Add the garlic paste, adobo, black pepper, bitter orange juice, and rum. Mix well to coat. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
Heat the oil in a large pot or caldero over medium-high heat. Add the marinated meat, reserving the marinade. Cook, stirring occasionally, until the meat releases its liquid and begins to brown, about 5 minutes.
Continue cooking, stirring occasionally, for about 25 to 30 minutes, or until most of the liquid has evaporated and the meat starts to sear.
Add the reserved marinade and 3 cups of water. Stir to combine.
Reduce the heat to medium and simmer, stirring occasionally, for about 45 minutes. Add additional water, 1 cup at a time, as needed to keep the meat cooking in liquid. Cook until the sauce reduces and the meat is very tender.
Stir in the tomato sauce, sliced pepper, onion, tomato, culantro, and olives. Cook for 10 to 15 minutes, or until the vegetables are softened and the sauce thickens.
Serve warm.

Notes

Rum can be substituted with beer or red wine for a different flavor profile.
Marinating overnight will give you the most flavorful results.
Adjust salt after cooking if needed, especially depending on the adobo used.

Nutrition