Recipe of the Month
Yucatan Goat Stew from Food and Wine Magazine

    Ingredients

    1/4 cup vegetable oil
    4 1/2 pounds trimmed boneless goat shoulder, cut into 2-inch pieces
    Salt and freshly ground pepper
    2 large white onions, cut into 1/2-inch pieces
    8 garlic cloves, smashed
    1 pound carrots, cut crosswise into 2-inch lengths
    3 ancho chilies, seeded and cut into very thin strips
        with scissors
    3 bay leaves
    Pinch of ground cloves
    1/4 cup fresh lime juice
    6 cups chicken stock
    6 plum tomatoes, quartered lengthwise
    2 tablespoons chopped cilantro
    Steamed white rice and sliced jalapeños, for serving

    Directions

      In a very large enameled cast-iron casserole, heat the vegetable oil until
    shimmering.  Season the goat with salt and black pepper and add half of it to
    the casserole. Cook over moderate heat, turning, until browned all over, about
    10 minutes. Using a slotted spoon, transfer the goat to a plate. Brown the
    remaining goat.  Return the entire goat to the casserole along with any
    accumulated juices. Stir in the onions, garlic, carrots, chilies, bay leaves, cloves,
    lime juice and chicken stock. Season with salt and pepper and bring to a boil.
    Add the tomatoes, nestling them into the liquid. Cover and  cook over low heat
    until the goat is very tender and the carrots are cooked through, about  3 hours.
    Discard the bay leaves and stir in the cilantro. Serve with rice and sliced
    jalapeños.
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