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August 01, 2021 2 min read

This Mexican stew is full of flavor and features goat meat, the meat traditionally used in this dish. Enjoy the stew as it is, or use it for a base for Birria tacos, ramen, pizza or whatever other dishes you dream up.


  • 3 Tbs. poblano chili powder
  • 5 dried guajillo chiles, halved with stems and seed removed (substitute with fresh if desired)
  • 3 lbs. bone-in goat stew meat, roast, leg or shanks
  • 1 Tbs. sea salt
  • 3 Tbs. avocado oil 
  • 1 onion chopped
  • 1 – 28 oz. can of crushed tomatoes 
  • ¼ c of white vinegar
  • 2 ½ Tbs. minced garlic from a jar
  • 2 Tbs. fresh ginger, grated
  • 2 tsp. of oregano 
  • 1 tsp. cumin
  • 2 tsp. white sesame seeds
  • 2 cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • Fresh cilantro
  • Lime
  1. Pre-heat oven to 325 degrees.
  2. Toast the chilies in a pan on medium-high heat, about a minute per side. Once finished, put chilies into a bowl, cover with 2 cups of boiling water and set aside.
  3. Use the same pan to lightly toast the sesame seeds. Set aside in a bowl.
  4. If using larger cuts of meat, cut meat into 1-2 inch cubes. Rub with salt. 
  5. Sear the meat in the avocado oil, browning all sides of the meat. As the meat finishes, put on a plate. 
  6. Cook the chopped onion in the same pan and oil until translucent and edges are browned. Set pan aside.
  7. In a blender, place the toasted peppers and liquid, along with the tomatoes, pepper powder, vinegar, garlic, ginger, sesame seeds, cumin, cloves and oregano. Blend until smooth.
  8. In an oven-safe pot, add the meat, onions and blended pepper mixture. Stir and add the cinnamon stick and bay leaves. Add at least 4 cups of water. Add more if the meat is not fully covered.
  9. Cover the pot and cook for about 5 hours until the meat is tender and can be easily pulled off the bone.
  10. Remove bones and serve with cilantro, lime and a side of tortillas or rice.

The stew is now ready for other recipes: Use the meat and the stew broth for birria tacos (recipe), ramen (recipe), pizza or other dishes. 

Recipe adapted from Tejal Rao and Josef Centeno. 

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