Last Updated on April 30, 2021 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!
Whether goat meat is your thing or not, I know you will love this mouthwatering collection of over 20 Mexican Recipes.
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.
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.
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.
- Reunion Island Massale Goat
- Omani Goat Stew
- Nellore Style Mutton Curry
- Sri Lankan Mutton Curry
- Daalcha Gosht
Mexican Goat Stew
- 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
- 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.
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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.
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!
Fabulous – You must come back and let me know how you and your family liked it when you try it!
Mama Maggie's Kitchen
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!
I am sure you are going to love this method of preparing goat.
I’ve never had goat before but I’ve heard it’s delicious! This stew looks really tasty and flavorful!
You should definitely give it a try. It has such a great flavor. It would become a family favorite I am sure.
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.
I am sure it would be just as good when made with lamb, only the cooking time would be less.
I rarely cook with goat, but this stew was so good! Tons of meaty flavors so my hubby loved it.
I am glad. Goat meat is so under rated in American or Continental cuisine.
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?
I would suggest cutting it in pieces first
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!
I think its better to cut it in pieces and stew it the same you would do for the goat meat. Lamb is more tender so you will not need to do it for as long.
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!
I am so happy you found a recipe you loved. Your welcome!
How would you do this recipe in a slow cooker?
Until I have the opportunity to test it in a slow cooker, I am unable to give you these adaptations.
I followed the beginning part of recipe where you will brown the goat meat, transfer to slow cooker pot. Sautée the onions and tomatoes, add everything else to slow cooker pot and cook on high for 4/5 hours. For the last hour, add black beans. The meat was tender and everything delish.
I am so glad you were able to adapt it to the slow cooker and you enjoyed it. Goat meat is such an underutilized protein that has so much flavor.