Cuban
Chilindrón de chivo
A Cuban goat stew simmered slowly with sour orange, garlic, peppers, tomato, red wine, olives, and capers until the meat is tender and rich. Serve it with plain white rice to catch the deep, savory sauce.
Ingredients
- Bone-in goat stew meat, cut into 2-inch pieces1 lb
- Sour orange juice1/4 cup
- Garlic cloves, mashed4
- Kosher salt1 tsp
- Black pepper1/2 tsp
- Dried oregano1 tsp
- Ground cumin1/2 tsp
- Olive oil or lard2 tbsp
- Yellow onion, finely chopped1 small
- Green bell pepper, finely chopped1/2
- Red bell pepper, finely chopped1/2
- Ají cachucha, minced2 peppers
- Tomato paste1 tbsp
- Cuban-style tomato sauce or crushed tomatoes1/2 cup
- Dry red wine1/2 cup
- Bay leaf1
- Pimiento-stuffed green olives1/4 cup
- Capers, rinsed1 tbsp
- Water or light stock1 cup, plus more as needed
- Fresh cilantro or parsley, chopped2 tbsp
Method
- Trim only excess surface fat from the goat, leaving the bones in for flavor.
- Mix the sour orange juice, mashed garlic, salt, black pepper, oregano, and cumin in a bowl, then rub it all over the goat.
- Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
- Remove the goat from the marinade, reserving the marinade, and pat the meat dry with paper towels.
- Heat the olive oil or lard in a heavy pot over medium-high heat.
- Brown the goat well on all sides in batches, then transfer it to a plate.
- Lower the heat to medium and add the onion, green bell pepper, red bell pepper, and ají cachucha to the same pot.
- Cook the sofrito, scraping the browned bits, until the vegetables are soft and fragrant, about 6 minutes.
- Stir in the tomato paste and cook for 1 minute until it darkens slightly.
- Add the tomato sauce, red wine, reserved marinade, bay leaf, olives, capers, and 1 cup water or stock.
- Return the goat and any juices to the pot and bring the sauce to a gentle boil.
- Reduce the heat to low, cover, and simmer gently for about 1 hour and 30 minutes, stirring occasionally.
- Uncover and continue simmering for 10 to 15 minutes, or until the goat is tender and the sauce is thick and glossy.
- Add a splash of water if the sauce reduces too much before the meat is tender.
- Taste and adjust salt, then discard the bay leaf.
- Finish with chopped cilantro or parsley and serve hot with white rice.
Common questions
What can I use instead of sour orange juice in Chilindrón de chivo?
Use a mix of 2 parts orange juice to 1 part lime juice for the closest flavor. If needed, add a little vinegar to sharpen it. Don’t use straight lemon juice; it can taste too harsh and overpower the goat.
How long should I marinate the goat, and can I cook it the same day?
Marinate at least 4 hours, but overnight is better for flavor and tenderness. If you’re short on time, 2 hours will still help, but the seasoning won’t penetrate as deeply and the meat may taste less developed.
What are the most common mistakes when making chilindrón de chivo?
The biggest mistakes are skipping the browning, rushing the sofrito, and boiling the stew too hard. Also avoid over-salting early, since the sauce reduces. Slow simmering gives the goat time to become tender without drying out.
How should I store leftovers, and does it taste better the next day?
Yes, it usually tastes even better the next day. Cool it quickly, refrigerate in a covered container for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of water or broth.
What should I serve with Chilindrón de chivo?
It’s best with white rice, moros y cristianos, or boiled yuca to soak up the sauce. Fried plantains or a simple avocado salad work well on the side. A bright acidic garnish helps balance the rich stew.