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.