Goat Stewed in Mexican Chile Sauce- Cooking with Kristin

When you raise goats, even for dairy, you are bound to end up with some goat meat in the freezer. I am often asked how I prepare it. This recipe was a winner with the whole family!
We stewed a goat shoulder in the Instant Pot with a sauce made of dried chiles, onions, garlic, herbs, and spices. Baked acorn squash made a sweet compliment to the spicy, salty stew.
You will need:
1.5 lbs goat meat. We used a shoulder, but any stew meat would work.
4 dried cayenne peppers
3 chiles anchos
1c hot water (to soak chiles)
8 cloves garlic (6 for sauce, 2 for initial stewing)
1 medium onion for initial stewing
2 bay leaves
1t cumin
1/4t marjoram
1/4t thyme
1 and 1/2t salt
1/8 t black pepper
For garnish:
Lime
Cilantro
Sweet onion
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"BossaBossa" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/...

[@cassandrahuskey4703]

Thank you for sharing the book ...I’ll defiantly look it up and probably buy it. Just a suggestion, we process our own goats and i use/make “chunky” soup bones that still have meat on them then put them in freezer. I take these “soup bones” out that have still good amounts of meat and i cook them making a hearty, meaty bone broth and that is the base for all my soups , plenty of great nutrients. I just make sure to use AS much as possible honoring our goats we raise and love. This soup looks like many in make so i was excited to see you making this , great job and thank you for sharing :)

[@KatFink]

Okay, so here's what you do with the leftovers: take a corn tortilla, dip it in the chile broth and fry it lightly on both sides. Then, put queso oaxaca on top and let it start to melt. Add the shredded meat on top of the cheese and fold the tortilla in half. Let it cook until the cheese is melted. Eat lovely quesadilla taco things with chopped cilantro and onion. My Mexican husband introduced me to this and it is so good. We do it when we have any sort of slow cooked shreddy stewey meat left over. It works great with a good old American pot roast too.

[@HammockHavenFarm]

Mmm that sounds great!

[@craig4830]

Thanks for sharing this video. Sort of wish that you and Chase would have been able to taste/sample the stew, or even just the meat for us on cam, but always enjoyable seeing your creations, especially the cheese videos! Is goat meat stringy like beef on a cut like what you did in this video? I like the mild flavor of beef but don't like the "stringiness" of the brisket, flat and other cuts like that.
At any rate, thanks again, always enjoy watching you guys in the kitchen.

[@HammockHavenFarm]

See Chase!!! I tell the boys that I need to try the food but they’re convinced recording me eating is “cringy”.
The meat is not stringy at all. Once it was cooked the second time with the Chile sauce, it was tender like a good quality slow-cooked beef. It has a flavor reminiscent of lamb.
We will have more cheese videos soon!

[@craig4830]

That sounds fantastic, I have never had goat meat but did have lamb meat a few years ago and absolutely loved it. (Not sure what cut it was that I had.)
I know that I'm just one of many, but I vote for sampling your creations when possible! Not usually possible with cheese making, but certainly possible with stew! At any rate, thanks so much for your videos, I know that they take quite a bit of work to publish.