Title: Seco De Chivo (Ecuadorian Braised Goat)
Categories: Entree Peppers
Yield: 8 Servings

2	tb	Olive oil
4	lb	Goat or lamb; cut into 3/4 inch cubes
1	c	Chicha or raspberry juice
4		Tomatoes; peeled and diced
1		Large onion; diced
1	cl	Garlic; minced
1/2	ts	Salt
1		Fresh aji chile; seeds and stems removed
1		Or substitute yellow wax hot chile or jalapeno
		Water to cover

Heat the oil in a heavy casserole and brown the meat. Add the remaining ingredients and bring the pot to a boil. 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. Serve over hot rice.

Authors' heat scale: Mild

Recipe from Winifred Galarza _Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett

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