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Export 24 ingredients for grocery delivery
Step 1
Season goat meat with crushed garlic, ground cumin, oregano, salt, nutmeg, cinnamon, clove, and half of the chicha and marinate in the refrigerator for 3 hours.
Step 2
Remove the goat meat from the marinade and reserve the marinade.
Step 3
In a large Dutch oven, heat the oil on high, and add the meat. Fry on all sides until it is golden brown.
Step 4
Reduce the heat and add the onions, bell peppers, and ground achiote. Cook until the onions are tender, about 5 minutes.
Step 5
Meanwhile, in a blender, mix the tomatoes, cilantro, hot peppers, the rest of the chicha and the naranjilla.
Step 6
Pass the sauce through a sieve and add it to the meat.
Step 7
Also add the reserved marinade, grated panela and allspice.
Step 8
Mix well and cook covered for 10 minutes over high heat.
Step 9
Then reduce the temperature and simmer over low heat until the meat is very tender, about 3 hours.
Step 10
Sprinkle with chopped cilantro before serving.
Step 11
Serve seco de chivo with yellow rice, ripe plantain and fried avocado.
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