I have made this several times. Very well received. Last time I made it I smoked the goat at 180°F for 2 hours then very short sear in kettle. This is a modified Saveur recipe
Jalisco-Style Goat/Pork Stew
Yield: 6–8 servings
Ingredients:
• 2(1) dried Guajillo chile, stemmed
• 1 cup boiling water
• 8 tomatillos, husked and cored
• 5 cloves garlic, unpeeled (smoked garlic 6/19)
• 1 medium white onion, halved, ½ minced
• 1 serrano chile, stemmed
• ¼ cup cider vinegar
• 2 tsp dried oregano, preferably Mexican
• ½ tsp ground cinnamon, preferably Mexican
• ½ tsp ground cumin
• ¼ tsp freshly ground black pepper
• 1-2″ piece ginger, peeled and thinly sliced
• 2 tbsp canola oil or lard
• 4(3) lb bone-in pork/goat shoulder, cut into 3″ pieces
http://www.elkusa.com/index.html • Kosher salt, to taste
• 1½ cups homemade chicken stock
• 1½ pounds baby red potatoes, cut in ½ (optional) (6/19)
• ½ cup cilantro, roughly chopped
• Corn and flour tortillas, warmed, for serving
• Lime wedges, for serving
Preparation:
1. Heat a 6qt Dutch oven over med-high. Add Guajillo chile; cook, flipping once, until lightly toasted, 3–4 minutes. Transfer to a blender, add water and let sit until soft, about 30 minutes. Remove chile, discard stem and seeds, and return to blender; set aside.
2. Return pot to med-high; cook tomatillos, garlic, whole onion half and serrano, turning as needed, until blackened all over, 12–15 minutes. Peel garlic and transfer to blender with remaining charred vegetables. Add vinegar, oregano, cinnamon, cumin, pepper and ginger; purée until smooth.
3. Add oil to pan; heat over med-high. Season goat with salt and, working in batches, cook, turning as needed, until browned, 18–20 minutes. Transfer goat to a bowl; set aside. Add minced onion; cook until soft, 2–3 minutes. Add reserved chile sauce; simmer until thickened, 4–6 minutes. Return goat to pan and add stock; boil. Reduce heat to medium; simmer, covered and stirring occasionally, until goat is tender, about 2-4 hours.
4. About 1-1 ½ hour before stew is done, add the potatoes if using.
5. Using a slotted spoon, transfer goat to a cutting board. Let cool slightly; shred meat, discarding bones, and return to pan. Stir in cilantro; serve with tortillas and lime wedges.
