– 2 limes, or 1 bitter orange cut into halves – 4 pound bone-in goat meat, [1.8 kg] - or 2 lb [0.9 kg] of boneless meat - cut into small pieces – 1 red onion, diced – 1½ teaspoons oregano (dry, ground) – 2 tablespoon mashed garlic – 1½ teaspoons salt, (or more, to taste) – 3 tablespoon vegetable oil – 2 cubanela (cubanelle pepper), chopped – 4 plum tomato, diced – 1 cup tomato sauce – 1 cup red wine, or a ¼ cup of rum (optional, see notes) – ½ scotch bonnet pepper, (or 2 habaneros) finely chopped – Parsley, or cilantro to garnish
- Add the juice of the limes (or bitter oranges on the meat). Stir to coat all the meat. Let it rest for 15 mins. - Once the 15 minutes have passed, take the meat out of the liquids, and discard the liquid.
- Add the onion, oregano, garlic, and a teaspoon of salt. Stir to combine. - Marinate covered in the fridge for an hour, overnight is better.
- Heat the oil in a deep-bottomed pot over high heat. Add just the meat to the oil (set aside onions and juices released by the meat in the marinade). - The meat will release some liquid when heated, cook and stir until all the liquid has evaporated, and the meat is browned.
- Add 2 tablespoons of water, lower heat to medium-low, stir and cover. - Every 5 minutes add water and stir, cover again and repeat until the meat is very tender (30 to 60 minutes, depending on the quality of the meat.
- Once the meat is tender add the onions (and meat juices), tomato, and cubanela. - Cover and simmer until the vegetables are cooked-through (5 minutes).
- Pour in the tomato sauce, stir to combine. - Add wine and 1½ cups of water. Simmer and reduce to a thick sauce. - Season with salt to taste if you find it necessary and simmer until liquid is reduced to a thin sauce.
- Decorate with parsley or cilantro leaves. - Serve with tostones and arroz blanco or moro de habichuelas.