5 pounds boneless goat meat, cut into 1-inch cubes
1/2 cup lime juice
1/2 cup white vinegar
1/2 cup chicken bouillon powder
Sofrito (see recipe below)
1/2 cup vegetable oil
1 cup tomato paste
Two 1.4-ounces packets sazon
1/2 cup Djon Djon Haitian black mushroom (see Cook's Note)
1/2 cup vegetable oil
Epis (see recipe below)
2 cups peas
3 cups jasmine rice
1/2 cup vegetable bouillon powder
Half scotch bonnet pepper
3 cups water
10 sprigs of culantro or 1 bunch of cilantro
6 garlic cloves
1 bell pepper, seeded and stemmed
1 yellow onion, roughly chopped
3 cups water
10 sprigs of culantro or 1 bunch of cilantro
6 garlic cloves
4 whole cloves
1 bell pepper, seeded and stemmed
1 yellow onion, roughly chopped
Steps:
For the goat: Toss the goat in a large mixing bowl with the lime juice and white vinegar then rinse the meat to remove the juice and vinegar. Toss the goat with the chicken bouillon powder and half the Sofrito (see recipe below), cover and refrigerate overnight.
The next day, heat the oil in a slow cooker insert over medium-high (see Cook's Note), add the goat and sear, turning as needed, until browned, about 10 minutes. Add 6 cups of water, the tomato paste, sazon, and the remaining sofrito. Set the slow cooker to low and cook until the goat is fork tender, about 1 hour.
For the Haitian Djon Djon: Soak the Djon Djon mushroom in 6 cups of water for 20 minutes. Strain, reserving the water and set aside.
Heat the oil in a large saucepan over medium-high heat, add all the Epis (about 3 cups; see recipe below) and fry, stirring for 5 minutes. Add the reserved Djon Djon water and green peas and bring to a rolling boil. Lower to medium heat, add the rice, vegetable bouillon and scotch bonnet and cook for 20 minutes. Cover the pot, turn the heat down to low. Cook until the rice is tender and the liquid has been absorbed, about 10 minutes more.
Serve the goat with the rice.
Blend the water, culantro, garlic, bell pepper and onion until smooth. Refrigerate for up to 3 days.
Blend the water, culantro, garlic, cloves, bell pepper and onion until smooth. Refrigerate for up to 3 days.
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