Prepare your taste buds for an explosion of flavor! This Spicy Goat Stew with Roasted Acorn Squash recipe transports you straight to a vibrant Mexican fiesta. Forget bland stews – this dish is a symphony of spice, boasting tender goat meat infused with smoky chipotle peppers, zesty lime, and fragrant cilantro. The sweetness of the roasted acorn squash perfectly complements the richness of the goat, creating a harmonious blend of textures and tastes. This isn't your grandma's stew; it's a culinary adventure that will leave you wanting more.
Imagine tender chunks of goat meat melting in your mouth, surrounded by a deeply flavorful broth and perfectly roasted squash. This isn't just a meal; it's an experience. To embark on this delicious journey, let's dive into the step-by-step instructions below and create this unforgettable Spicy Goat Stew with Roasted Acorn Squash.
Tools Needed
- Instant Pot
- Hacksaw
- Casserole dish
- Blender
- Cast-iron skillet
Ingredients
- Goat shoulder
- Water
- Bayley salt
- Pepper
- Onions
- Garlic
- Ancho chilies: 3
- Poblano chilies: 3
- Thyme: a pinch
- Cumin: 1 teaspoon
- Marjoram: 1/4 teaspoon
- Salt: 1.5 teaspoons
- Black pepper: 1 teaspoon
- Acorn squash
- Cilantro
- Limes
- Sweet onion
- Butter
- Brown sugar: 1/2 teaspoon
- Tortillas
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Goat Stew
- Cut the frozen goat shoulder into manageable pieces using a hacksaw (if necessary to fit in the instant pot).
- Place the goat shoulder in the Instant Pot with water, salt, pepper, onions, and garlic.
- Toast ancho and poblano chilies in a cast-iron skillet. Remove stems, seeds, and placentas. Soak in hot water for 20 minutes.
- blend garlic, thyme, cumin, marjoram, salt, and pepper.
- Blend the soaked chilies with the herb and spice mixture and a cup of the soaking water.
- Cook the goat shoulder in the Instant Pot for about an hour until tender.
- Strain the cooking liquid from the Instant Pot, reserving the broth.
- Remove the goat meat from the Instant Pot, remove bones and excess fat, cube the meat, and return it to the pot.
- Add the chili sauce and the reserved broth to the Instant Pot. Cook for another 30 minutes.
Step 2. Roast the Acorn Squash
- Cut acorn squash in half, creating a star pattern. Place them face down in a casserole dish with 1/2 inch of water. Bake at 350°F until soft (35-50 minutes).
- Scoop out the seeds from the cooked acorn squash. Add butter and brown sugar to each half.
Step 3. Assemble and Serve
- Serve the goat stew with the roasted acorn squash and tortillas.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Using an Instant Pot significantly reduces cooking time.
- Wear gloves when handling chilies to avoid skin irritation.
- Toasting the chilies before blending enhances their flavor.
Nutrition
- Calories: approximately 650-750
- Fat: 35-45g
- Carbs: 50-60g
- Protein: 40-50g
FAQs
1. Can I substitute the goat meat with another protein?
Yes! Beef, lamb, or even chicken would work well, though the flavor profile will change slightly. Adjust cooking time as needed for different meats.
2. How far in advance can I prepare the stew?
The stew tastes even better the next day! You can prepare it a day or two ahead and reheat gently before serving. The flavors will deepen.
This Spicy Goat Stew with Roasted Acorn Squash is a truly memorable dish, perfect for impressing guests or simply enjoying a delicious and warming meal. The combination of spicy goat, sweet squash, and vibrant Mexican flavors creates a culinary masterpiece. So gather your ingredients and embark on this flavorful fiesta!