Mexican Goat Stew

Thank you for sharing!

Last Updated on May 20, 2020 by Chef Mireille

Mexican Goat Stew with Chipotles

Mexican Goat Stew is comfort food Mexican style. If you’ve never eaten goat meat, this is a delicious recipe to start and packed with protein!

bowl of Mexican Goat Stew

Goat Meat

Goat Meat may not be very common in American cuisine, however go to South America, Africa, India and the Caribbean, goat meat is a treasured meat. In some of the countries of these regions, it is considered a delicacy.

Curry Goat is a common food item in Caribbean households. Living in a neighborhood with a Caribbean population, goat meat is standard fare at my local supermarket. I usually make the standard curry but after bringing some home recently, I decided I wanted to do something different with the goat.

I then remembered the best tacos I have ever had were these fabulous goat tacos at Rosa Mexicano, one of the best Mexican restaurants in NYC, known for its authentic Mexican cuisine. At Rosa Mexicano, they have a guacamole cart that they bring to your table and make your guac to order. It’s some of the freshest Mexican food you will ever find in New York. Inspired by the goat tacos I had there, I created this Mexican inspired goat stew.

Birria is the most popular Goat Stew in Mexico from the Jalisco region. However, to make this a protein packed filling meal, I added some beans. Therefore, this recipe is a protein packed version of Jalisco Birria Mexican Goat Stew.

If you have never had goat before, this is a delicious recipe to introduce yourself to this flavorful meat.

READ  Tortitas de Maiz - Gluten Free Cornmeal Pancakes

What kind of chili to use?

I used chipotles, which are smoked dried ripe (red) jalapenos, but the most common chili to use in Birria would be guajillo chillies.

How to make Mexican Goat Stew

I made this on Christmas Day (2013) and it was loved by one and all. However, the leftovers the next day tasted even better, as the flavors had further time to develop. You can reduce the quantity of chipotles if you cannot tolerate it as spicy.

bowl of Mexican Goat Stew

Are you ready to try goat meat?

Neighborhoods with Caribbean, Latin or African populations will sell goat meat. Here in NYC, you can easily find it in Flatbush, Richmond Hill and other neighborhoods within these communities.

My favorite place to purchase goat meat here in NYC is Gitto’s Farmer’s Market. All of the meat here is very clean and fresh. You can get goat, mutton and lamb here, plus all of your usual meat and grocery items.

I know you are going to be a goat meat convert once you try this delicious stew and are going to want to try some more Goat Recipes.

You can use mutton, goat and lamb interchangeably in these recipes (just in case you can’t source goat meat). However, the goat will take longer to cook.

Goat Recipes

Mexican Goat Stew
Print Recipe Pin it for later!
4.45 from 9 votes
SAVE THIS RECIPE

Mexican Goat Stew

Mexican Goat Stew with black beans and chipotles is a spicy protein packed meal perfect with rice of warm tortillas.
Prep Time15 mins
Cook Time1 hr 30 mins
Marinating Time8 hrs
Total Time9 hrs 45 mins
Course: Goat Recipes
Cuisine: Mexican
Servings: 8 people
Calories: 380kcal

Ingredients

  • 1 3/4 pounds goat meat with bones
  • 1 onion chopped
  • 2 plum tomatoes chopped
  • 2 tablespoons oil
  • 3 garlic cloves crushed
  • 1 orange
  • 1 bay leaf
  • 3 cloves
  • a pinch of black pepper
  • 3 chipotles from canned chipotles in adobo sauce can
  • juice of 1 lime
  • 2 3/4 cups water
  • 15.5 oz. can black beans drained and rinsed
  • salt to taste
  • 3 scallions thinly sliced
  • 2 tablespoons cilantro finely chopped

Instructions

  • Cut goat into bite size pieces. Add juice from the orange and garlic cloves. Stir to combine and marinate overnight.
  • Heat oil. Add goat and cook for about 5-8 minutes on high heat until slightly browned, just so that a few of the pieces have some carmelization on it. Remove from pot.
  • Add onions and tomatoes. Saute for 1-2 minutes until softened. Add chipotles and give it a stir. Add bay leaf, cloves, 2 cups of water, salt and black pepper. Add 1 tablespoon of the adobo sauce from the can. Stir and bring to a boil. Reduce to a simmer, cover and cook for 1 hour.
  • Add 3/4 cup water and lime juice. Cook, partially covered for another 15 minutes.
  • Add beans, scallions and cilantro.
  • Stir and continue to cook for 15 minutes.

Notes

Additional time is required to marinate the meat overnight.
Depending on the age of the goat, cooking times may vary. Goat meat needs to be cooked long and slow until it is tender and falling off the bones. It can take up to 3 hours, adding more water as necessary the longer it cooks. This is a dish that is also great to cook in a slow cooker.
Mutton or lamb can also be substituted for the goat meat.

Nutrition

Calories: 380kcal | Carbohydrates: 14g | Protein: 20g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 276mg | Potassium: 493mg | Fiber: 5g | Sugar: 3g | Vitamin A: 218IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 3mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
READ  Homemade Multi Grain Pancake Mix

ARE YOU EXCITED TO TRY THIS RECIPE? PLEASE HELP ME CONTINUE TO PROVIDE YOU WITH DELICIOUS RECIPES BY SHARING IT AND SHOPPING FOR YOUR FAVORITE PRODUCTS WITH INCLUDED AFFILIATE LINKS!

PIN IT FOR LATER

bowl of Mexican Goat Stew

DO YOU YUM? SAVE IT BELOW!

Yum

RECIPE INDEX

NEED MORE INSPIRATION? CHECK OUT MY RECIPE INDEX WITH OVER 1000 INTERNATIONAL RECIPES FROM AROUND THE WORLD

DISCLAIMER: This website includes affiliate links. You don’t pay a penny more, but I earn a small commission to keep this site going with delicious content!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

  1. Deb in Hawaii

    This looks hearty and full of good flavor. I had a wonderful goat tagine several years ago in Seattle that I still remember fondly. 😉 Thanks for sharing with Souper Sundays this week.

  2. Denay DeGuzman

    5 stars
    I’ve enjoyed this deeply-flavorful dish at Mexican restaurants, but I’ve never made it at home. I’m so darn excited about this easy Mexican Goat Stew. I’ve just added all the ingredients to my grocery list!

  3. Mama Maggie's Kitchen

    5 stars
    Goat meat is really delicious. This Mexican Goat Stew is totally making me hungry that I could hear my tummy growl. I am so loving the flavor especially that it’s spicy. Can’t wait to try this!

  4. HANNAH HEALY

    5 stars
    I’ve never had goat before but I’ve heard it’s delicious! This stew looks really tasty and flavorful!

  5. Anita

    5 stars
    I rarely make goat dishes, but this one looks so delicious and I am loving all the ingredients. Here’s to hoping I can get some beautiful bone-in lamb to cook this stew.

  6. Loretta Frederick

    I would love to make this soon. I have a goat shoulder. Will that cut work here? Do I have to cook it a lot longer (closer to 3 hours)? Do I have to cut it into pieces first or can I cook it whole and then after step 3, cut it up and continue with the recipe?

  7. Loretta Frederick

    I am disappointed to say that I discovered what I thought was my goat shoulder roast is lamb! Can I start with a hole lamb shoulder roast and cut it up after it’s cooked for an hour? And finish it in chunks? Thanks so much!

      • Loretta Frederick

        That was a most extraordinary dish! I served it in chunks with rice, corn fritters with poblano crema, and a zucchini, peppers and onion saute’. My guests simply loved it! Two days later our tacos filled with this lamb (shredded) were just amazing. The neighbors with whom I shared the tacos declared them the best darned things they ever ate. Thanks so much!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.