Traditional Peruvian Dishes
The Best Recipe for Peruvian Goat Stew in the Style of Peru
Prepare an authentic Peruvian goat stew, tender and aromatic, with a thick cilantro sauce, Peruvian peppers, and chicha de jora. A traditional stew from northern Peru served with white rice and Canary beans.
This goat stew stands out for its marinade with chicha de jora and vinegar, the prior browning of the meat, and slow cooking that concentrates the flavors. The result is a familiar, abundant, and traditional Peruvian dish.
01
Ingredients
Have everything ready before you begin.
- ✓1.5 kg goat meat cut into pieces with bone
- ✓1 cup chicha de jora
- ✓1/2 cup red wine vinegar
- ✓4 cloves garlic, minced
- ✓1 teaspoon ground cumin
- ✓1 teaspoon black pepper
- ✓1.5 teaspoons salt
- ✓4 tablespoons vegetable oil
- ✓1 large red onion, chopped into cubes
- ✓2 tablespoons yellow pepper paste
- ✓1 tablespoon mirasol pepper paste
- ✓2 cups cilantro leaves
- ✓1 cup beef broth or water
- ✓2 ripe tomatoes, chopped
- ✓1 medium carrot, sliced
- ✓2 bay leaves
- ✓4 tablespoons grated zapallo loche
- ✓2 cups cooked white rice, for serving
- ✓2 cups cooked Canary beans, for serving
02
Step-by-step method
- 01
Place the goat meat in a large container
Place the goat meat in a large container. Add the chicha de jora, vinegar, 2 cloves garlic, cumin, pepper, and 1 teaspoon salt. Mix, cover, and refrigerate for at least 4 hours; if possible, leave it overnight.
- 02
Remove the goat meat from the marinade and reserve the liquid
Remove the goat meat from the marinade and reserve the liquid. Gently pat the meat pieces dry with paper towels to facilitate browning.
- 03
Heat 2 tablespoons of oil in a large pot
Heat 2 tablespoons of oil in a large pot. Brown the goat meat in batches, without overcrowding the pot, until it is browned on all sides. Remove and set aside.
- 04
Add the remaining 2 tablespoons of oil to the pot
Add the remaining 2 tablespoons of oil to the pot. Add the onion and cook over medium heat for 6 to 8 minutes, until it is translucent and lightly browned.
- 05
Add the remaining 2 cloves garlic, yellow pepper, and mirasol pepper
Add the remaining 2 cloves garlic, yellow pepper, and mirasol pepper. Cook for 2 minutes over medium heat, stirring to release the aroma of the peppers without burning them.
- 06
Add the tomatoes, carrot, grated zapallo loche, and bay leaves
Add the tomatoes, carrot, grated zapallo loche, and bay leaves. Cook for 5 minutes, until the tomato starts to break down.
- 07
Blend the cilantro leaves with the cup of broth until you get a uniform green mixture
Blend the cilantro leaves with the cup of broth until you get a uniform green mixture.
- 08
Pour the reserved marinade into the pot and scrape the bottom with a wooden spoon
Pour the reserved marinade into the pot and scrape the bottom with a wooden spoon to release the browned flavors. Let it boil for 3 minutes.
- 09
Add the blended cilantro and return the goat meat to the pot along with any juices it has released
Add the blended cilantro and return the goat meat to the pot along with any juices it has released. The liquid should cover about two-thirds of the meat.
- 10
Cover the pot and cook over low heat for 1 hour and 15 minutes to 1 hour and 45 minutes
Cover the pot and cook over low heat for 1 hour and 15 minutes to 1 hour and 45 minutes, depending on the size and age of the goat. Check the liquid occasionally and gently move the pot. If the sauce dries out before the meat is tender, add a little hot water.
- 11
In the last 10 minutes, taste the sauce and adjust the salt with the remaining 1/2 teaspoon, if necessary
In the last 10 minutes, taste the sauce and adjust the salt with the remaining 1/2 teaspoon, if necessary.
- 12
When the meat comes off the bone easily and the sauce coats the spoon
When the meat comes off the bone easily and the sauce coats the spoon, remove the bay leaves. Let the stew rest, covered, for 10 minutes. If the sauce is too liquid, cook for a few minutes more without a lid over medium heat, watching that it doesn't stick.
- 13
While the goat meat is resting, heat the cooked Canary beans with a little of their own liquid
While the goat meat is resting, heat the cooked Canary beans with a little of their own liquid until they are creamy and serve the white rice loose.
- 14
Serve a portion of rice and beans on each plate
Serve a portion of rice and beans on each plate. Place the goat meat on top and cover it with plenty of sauce, including the carrot, tomato, and zapallo.
- Marinate the goat meat for at least 4 hours or, preferably, overnight. Do not prolong the marinade with vinegar too much to avoid the surface becoming too soft.
- Dry the goat meat before browning and cook the pieces in batches to achieve a better color.
- If you can't find chicha de jora, you can substitute it with light beer, although the flavor will be different.
- The zapallo loche can be replaced by a firm and not too watery calabaza.
- Cook over low heat until the meat comes off the bone and the sauce has a thick consistency.
- If you need to add liquid during cooking, use hot water and not cold water.
- The intensity of the pepper can vary; adjust the pastes according to the spiciness you prefer without changing the liquid proportion.
- You can accompany the dish with cooked yuca or serve it with finely chopped red onion, although it's not essential.