Country: Ecuador Region / Locale: Santa elena province Servings: Serves 6

Ingredients

• goat meat – 1.5 kg / 3.3 lbs, cut into chunks
• dark beer – 1 bottle / 330 ml
• onion – 2 large, finely chopped
• garlic – 4 cloves, minced
• tomatoes – 3 medium, diced
• bell peppers – 2 medium, diced
• cilantro – 1 bunch, chopped
• cumin – 1 tsp
• achiote (annatto) powder – 1 tsp
• vegetable oil – 2 tbsp
• salt – to taste
• pepper – to taste
• lime juice – 2 tbsp
• chicken broth – 500 ml / 2 cups

Instructions

1. In a large bowl, marinate the goat chunks with beer, salt, and lime juice. Let it sit for at least 30 minutes, preferably 1 hour.
2. In a large pot, heat the vegetable oil over medium heat. Add onions and garlic; sauté until soft and golden.
3. Add the tomatoes, bell peppers, cumin, and achiote powder to the pot. Cook until the tomatoes break down.
4. Introduce the marinated goat into the pot, discarding the marinade. Brown the meat evenly by stirring occasionally.
5. Pour the chicken broth over the stew. Bring to a boil, then reduce the heat, cover, and let it simmer for 1.5 to 2 hours, or until the meat is tender.
6. Add chopped cilantro, adjust seasoning with salt and pepper, and stir well before serving.

Substitutions

• goat meat -> lamb or beef
• dark beer -> red wine or water
• achiote powder -> paprika

Enhancements in the Next Evolution

• Add a marination step with herbs and citrus for extra tenderness and flavor.
• Incorporate potatoes or yuca to add more texture and make it a one-pot meal.
• Use a slow cooker for longer, even cooking to enhance the depth of flavor.