Spicy goat stew (Chilindrón de chivo) from Cuba Cocina!: The Tantalizing World of Cuban Cooking - Yesterday, Today, And Tomorrow (page 178) by Joyce LaFray

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb meat for goat meat, other hot peppers for cachuca chiles, Hubbard squash for calabaza, and white potatoes for ñame. Marinate goat meat for at least eight hours and up to overnight.

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