Seco de Chivo

Description
Ecuadorian braised goat

Ingredients

 * 2 tbsp olive oil
 * 4 lb goat or lamb, cut into ¾ inch cubes
 * 1 cup chicha or raspberry juice
 * 4 tomatoes, peeled and diced
 * 1 large onion, diced
 * 1 clove garlic, minced
 * ½ tsp salt
 * 1 fresh ají chile, seeds and stems removed 1 or substitute yellow wax hot chile or jalapeno
 * water to cover

Directions

 * 1) Heat the oil in a heavy casserole and brown the meat.
 * 2) Add the remaining ingredients and bring the pot to a boil.
 * 3) Cover the pot and reduce the heat to a simmer and cook for 2 to 3 hours until the meat is tender and the water is consumed.
 * 4) Serve over hot rice.