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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 4 lb Goat or possibly lamb, cut into 3/4 inch cubes
- 1 c. Chicha or possibly raspberry juice
- 4 x Tomatoes, peeled and diced
- 1 lrg onion, diced
- 1 cl Garlic, chopped
- 1/2 tsp Salt
- 1 x Fresh aji chile, seeds and stems removed
- 1 x Or possibly substitute yellow wax warm chile or possibly jalapeno Water to cover
Direcciones
- Heat the oil in a heavy casserole and brown the meat. Add in 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 hrs till the meat is tender and the water is consumed. Serve over warm rice.
- Authors' heat scale: Mild
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 8 servings | |
| Calories 296 | |
| Calories from Fat 78 | 26% |
| Total Fat 8.77g | 11% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 335mg | 14% |
| Potassium 1059mg | 30% |
| Total Carbs 4.32g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.49g | 2% |
| Protein 47.52g | 76% |
