2 pounds of meat meat, cut into chunks (bones are ok)

achiote

4 cloves garlics minced

1 red onion minced

1 bell peppers minced

1 tomato minced

2 tablespoons tomato paste

500 ml of beer (pilsener)

1 small cilantro bundle (leaves chopped, and stems for stew)

1/2 cup of naranjilla pulp

1 cup of water (or broth)

cumin ground

dry oregano

salt

rice yellow (to server)

maduros fried (to server)

avocado slices (to server)

Season the goat meat with garlic, cumin, oregano, salt and beer, let marinate for at least an hour.

Remove the meat from the marinade and save the marinade juice for later.

Heat the oil over high temperature in a large sauté pan and fry the meat until browned on each side.

Lower the heat to medium and make the refrito by adding the achiote, minced onions, bell peppers, salt, pepper and cumin. Cook until the onions are soft, about 5 minutes.

Add the tomato paste, and let it toast a little bit, and then add the tomatoes. (This can be blended)

Add the saved marinade juices, and the cilantro bundle. Bring to boil, lower the temperature and simmer until the meat is very tender and the sauce is thickened, about 2 -2 ½ hours.

Add the naranjilla little by little, making sure to check for acidity.

Taste and add salt if needed, sprinkle with chopped cilantro and serve warm.

Serve with arroz amarillo or yellow rice, fried ripe plantains and avocado slices.