Seco De Chivo (ecuadorian Braised Goat)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Ecuadorian | Ecuadorian, Goat, Lamb, Meats, Peppers | 8 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 4 | lb | Goat or lamb, cut into |
| 3/4 inch cubes | ||
| 1 | c | Chicha or raspberry juice |
| 4 | Tomatoes, peeled and diced | |
| 1 | Large onion, diced | |
| 1 | Garlic, minced | |
| 1/2 | t | Salt |
| 1 | Fresh aji chile, seeds and | |
| stems removed | ||
| 1 | Or substitute yellow wax hot | |
| chile or jalapeno | ||
| Water to cover |
INSTRUCTIONS
Heat the oil in a heavy casserole and brown the meat. Add the remaining ingredients and bring the pot to a boil. Cover the pot and reduce the heat to a simmer and cook for 2 to 3 hours until the meat is tender and the water is consumed. Serve over hot rice. Authors' heat scale: Mild
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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 227.2mg
Potassium: 130.5mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 2g
Protein: <1g