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Loading...A hearty northern Peruvian classic, this slow-braised goat stew pairs tender young goat meat with creamy white beans in a fragrant chili-laced broth. Hailing from the Lambayeque and Piura regions, this rustic one-pot dish is deeply seasoned with aji panca, garlic, and cumin, then simmered until the meat falls off the bone. Served traditionally with white rice and a squeeze of lime, it is comforting, deeply savory, and full of Andean soul.
Prep Time20 mins
Cook Time150 mins
Total Time170 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 640 kcalCalories
- 25 gFat
- 8 gSaturated Fat
- 44 gCarbs
- 12 gFiber
- 4 gSugar
- 52 gProtein
- 720 mgSodium
- 1280 mgPotassium
- 145 mgCalcium
- 8 mgIron
- 16 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the goat and marinade
- 3 lbs bone-in young goat meat (cabrito), cut into 2-inch pieces
- 4 garlic cloves, minced
- 2 tablespoons aji panca paste
- 1 teaspoon ground cumin
- 1 teaspoon dried Peruvian oregano
- 1 tablespoon white vinegar
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
For the bean stew
- 1 cup dried cannellini or cranberry beans (pallares)
- 2 tablespoons olive oil
- 1 large red onion, finely chopped
- 4 garlic cloves, minced
- 1/2 cup dry white wine or pilsner beer
- 6 cups water or low-sodium beef broth
- 2 bay leaves
For finishing and serving
- 1/2 cup fresh cilantro, chopped
- Lime wedges, for serving
- Cooked white rice, for serving
- Steamed yuca or boiled sweet potato, optional
Directions
- The night before, place the dried beans in a large bowl, cover with plenty of cold water, and stir in a pinch of salt; let soak 8-12 hours, then drain and rinse.
- Pat the goat pieces dry with paper towels. In a large bowl, combine the goat with garlic, aji panca paste, cumin, oregano, vinegar, 1 teaspoon salt, and the black pepper. Toss well, cover, and marinate at room temperature for 30 minutes or refrigerate up to overnight.
- Heat the olive oil in a heavy Dutch oven over medium-high heat. Working in batches so as not to crowd the pan, brown the goat pieces on all sides until deeply caramelized, about 6-8 minutes per batch. Transfer to a plate and set aside.
- Reduce heat to medium and add the onion to the same pot, scraping up any browned bits. Cook, stirring often, until softened and lightly golden, about 5 minutes.
- Stir in the garlic and cook 1 minute until fragrant. Pour in the wine and simmer for 2 minutes to reduce slightly and burn off the alcohol.
- Return the goat and any accumulated juices to the pot along with the soaked beans, bay leaves, and enough broth or water to cover everything by about 1 inch. Bring to a boil.
- Reduce the heat to low, cover partially, and simmer gently until the goat is fork-tender and the beans are creamy, about 1 hour 45 minutes to 2 hours. Stir occasionally and add hot water if the liquid reduces too much.
- Discard the bay leaves and skim any excess fat from the surface. Stir in the chopped cilantro, taste, and adjust seasoning with salt and pepper.
- Let the stew rest off the heat for 10 minutes to thicken slightly, then ladle into deep bowls. Serve hot with white rice, yuca or sweet potato on the side, and lime wedges for squeezing over.
Cook’s Notes
- If you cannot find aji panca, substitute 1 tablespoon smoked paprika plus 1/2 teaspoon cayenne for a similar fruity, smoky heat.
- Marinate the goat overnight for the deepest flavor; the vinegar helps tenderize the lean meat during cooking.
- Use bone-in goat shoulder or leg pieces for the richest, most flavorful broth; trim only excess surface fat before browning.
- For a thicker, stew-like consistency, mash a few of the cooked beans against the side of the pot during the last 15 minutes.
- Traditional Peruvian pairings include steamed white rice, yuca with chili sauce, and a tall glass of chicha morada.
