Mexican Goat Stew
Mexican Goat Stew with black beans and chipotles is a spicy protein packed meal perfect with rice of warm tortillas.
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
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