Gentle Goat Stew with Tamarillo and Cacao, served with Golden Hominy and Radish Pickle

Instructions

1. 1

   1. Season the goat meat with 6 g of the salt, black pepper, and cumin. Let it rest for 15 minutes while you prepare the remaining ingredients.

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   2. Heat a heavy pot over medium-high heat and add 15 ml (1 tbsp) achiote oil. Brown the goat in batches for 8 to 10 minutes, turning to sear all sides. Remove and set aside.

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   3. In the same pot, add the diced onion, garlic, and green bell pepper. Cook for 5 minutes over medium heat until softened. Add the chopped tamarillos, half of the cilantro, and the panela; cook 4 minutes more, lightly mashing the tamarillos to form the sauce base.

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   4. Return the goat to the pot. Add the lager beer and the beef broth or water. Once it comes to a boil, reduce to low heat, partially cover, and cook for 95 to 110 minutes, until the meat is tender and the sauce has thickened.

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   5. Add the cacao paste and stir well so it melts into the sauce. Cook 10 minutes more over low heat, adjust with the remaining salt if needed, and turn off the heat.

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   6. Meanwhile, make the pickle: combine the sliced red onion, radishes, lime juice, apple cider vinegar, sugar, and a pinch of salt in a bowl. Gently massage with your hands or a spoon and let it rest for at least 15 minutes.

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   7. For the golden hominy, heat a skillet over medium heat with the remaining 15 ml (1 tbsp) achiote oil and the butter. Add the cooked hominy and sauté for 6 to 8 minutes, stirring often, until glossy, hot, and lightly golden on some edges. Add the remaining cilantro and mix.

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   8. If you want to keep the dish warm before serving, preheat the oven to 200 °F / 95 °C and keep the hominy and goat covered for a few minutes, without letting them dry out.

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   9. Serve a portion of golden hominy, top or side with the gentle goat stew and its tamarillo-cacao sauce, and finish with a generous spoonful of the radish and red onion pickle.