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Oaxaca's seasonal goat stew featuring a distinctive dried chile and herb sauce. This high protein, carnivore specialty is a celebrated family dish available only during the annual matanza season.
Rinse the goat meat thoroughly, then place it in a large stock pot with 10 cups of water, half the onion, and 2 garlic cloves. Bring to a boil over medium-high heat, skimming off any foam as it rises.
Reduce to a gentle simmer, cover loosely, and cook for 2-3 hours or until meat is very tender and nearly falling off the bone. Maintain a low simmer to extract collagen without boiling the broth.
While the meat cooks, toast the guajillo and chilhuacle chiles in a dry skillet over medium-low heat until fragrant (about 1-2 minutes per side), taking care not to burn them. Soak toasted chiles in 1 cup hot water for 15 minutes, then blend with remaining garlic, oregano, and a pinch of salt to form a smooth sauce.
In a separate pan, heat lard over medium heat and sauté the chile-herb sauce until it darkens and thickens, about 5-7 minutes. Stir often for even reduction and depth of flavor.
Add the sautéed sauce, green beans, diced potatoes, jicama, and avahuitle (or epazote) to the simmering broth. Season with sea salt and pepper, and cook uncovered on low until vegetables are tender and flavors meld, 30-40 minutes. Adjust final seasoning before serving hot.
