Dominican Spicy Braised Goat
Chivo liniero picante
Inspired by the bold, slow-braised goat dishes of the Dominican northwest. This simplified version keeps the slow-cooked character while using Tití for a measured Caribbean kick.
Serves: 4–5 Prep: 20 min Cook: 2–2½ hr
Optional 30-minute marinade is not included in prep time.
Ingredients
- 2 lb bone-in goat stew meat
- 1 tsp Tití to start, plus more to taste
- 1 tbsp sour orange juice (or lime)
- 1 medium onion, sliced
- 1 bell pepper, sliced
- ½ cup tomato sauce
- 1 tbsp extra-virgin olive oil
- 1½–2 cups water, plus more as needed
- Salt
Instructions
- Pat the goat dry. Rub with Tití, sour orange juice, and salt. For deeper flavor, cover and refrigerate for 30 minutes (optional; not included in prep time).
- Heat the olive oil in a heavy pot over medium-high heat. Brown the goat in batches for 3–4 minutes per side.
- Add the onion and bell pepper and cook for 3 minutes. Stir in the tomato sauce and add enough water to come halfway up the meat.
- Cover and simmer gently for 2–2½ hours, until fork-tender. Add splashes of water as needed to keep the pot from drying out.
- Uncover and reduce the sauce to your preferred thickness. Taste and adjust with salt and more Tití.
What makes it different
Traditional chivo gets its depth from the meat, fresh vegetables, citrus, and slow cooking. Tití provides a pepper-and-herb foundation without needing separate dried spices or broth. Start with ½ teaspoon of Tití for 1 lb of goat, then add more at the end for a hotter guiso.
Serve with white rice and tostones.
