Chivo Picante or Chivo Liniero is a recipe original from the Northwest of the Dominican Republic, an area that, due to its semi-desertic characteristics, has a large population of goats. These goats are said to feed from wild oregano which gives them their distinct flavor.

Time: 75 Mins
Difficulty: Medium
Serve: 4 people

Before starting to cook: Wash the meat with cold water and scrub with the lemon. Cut the meat in small pieces.

Ingredients:

• 4 lbs of goat meat
• 2 lemons cut into halves
• 3 green bell peppers
• 2 teaspoons of mashed garlic
• 1/2 teaspoons of powdered oregano
• 1 small red onion cut into four quarters
• 4 plum tomatoes cut into 4 quarters
• 2 tablespoons of tomato sauce
• 1 tablespoon of oil
• 1/2 teaspoon of mashed garlic
• 1 scotch bonnet (or jalapeño) pepper finely chopped
• 2 tablespoons of sugar
• Salt

Preparation:

1. In a bowl mix in the meat, add oregano, onion, garlic, peppers, and spices.
2. Heat the oil in a deep-bottomed pot. Add the sugar, let the sugar turn brown, then add the meat (reserve the vegetables). Stir (being careful with splatters) until all the meat has a light brown color. Add 1 cup of water. Cover and simmer.
   
3. Adjust water until the meat is very tender (about 35 mins). Add the remaining ingredients, when the remaining ingredients are tender reduce liquid to obtain a thin sauce. Adjust salt to taste.
   
4. Serve with tostones and arroz blanco or moro de habichuelas.

You are right. I fixed it.

It's based on how much I cook in my own home. Better a little too much that too little. I've found that goat tends to lose a lot of water during cooking, volume-wise it's always less after cooking.

tenga presente nunca anhadir agua "el chivi no bebe" es decir no le gusta el agua si le anhades agua pierde su consistecia y se hace desagradable

MMM! Chivo!


the Carnicerias Mexicanas here in North carolina are indispensable for good inexpensive meat, especially chivo and lamb (which is ALWAYS so expensive in american markets)

EDIT:
Can you explain the sugar part to me? I've never seen this done?

so, I would let the meat/water cook down for 30 minutes or so? to render all the juices and good stuff? then add the rest?