Trim excess fat from the goat pieces and pat dry. Place in a large bowl. Add fresh lime or sour orange juice, salt, black pepper, adobo seasoning, minced garlic and 1 tablespoon olive oil. Massage the marinade into the meat, cover, and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.

Aromatics & Sofrito Base

When ready to cook, remove goat from refrigerator 20–30 minutes before browning. Heat 2 tablespoons vegetable oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Add marinated goat pieces in a single layer (work in batches to avoid crowding) and brown on all sides, about 4–6 minutes per batch. Transfer browned pieces to a plate and set aside.

Reduce heat to medium. To the same pot, add chopped onion, diced red and green bell peppers, and any extra sweet pepper. Sauté until softened, about 5 minutes. Add scallions, minced culantro or extra cilantro, and the tablespoon of bell pepper or tomato paste. Cook 1–2 minutes to develop the paste’s flavor.

Stir in ground cumin and dried oregano and cook for 30 seconds until fragrant. Add chopped cilantro and continue to sauté briefly. If you like a more authentic Dominican sofrito, you may pulse these aromatics in a blender beforehand and add as a purée instead of chopping.

Stew Liquids & Simmer

Return the browned goat to the pot. Add white wine (if using) and scrape up any browned bits from the bottom with a wooden spoon. Let the alcohol cook off for 1–2 minutes.

Pour in the chicken or beef stock and 1 cup additional water. Stir in the tomato sauce (or crushed tomatoes), bay leaves, and crumble in the bouillon cube (or add bouillon paste). Bring the mixture to a gentle simmer.

Reduce heat to low, cover the pot, and simmer gently until the goat is tender, about 1.5 to 2 hours depending on the cut and size of pieces. Check every 30 minutes, stirring gently and skimming any foam or excess fat from the surface.

Vegetables & Finishing

When the goat is nearly tender (about 30 minutes before finishing), add the cubed potatoes, yautía (if using), and sliced carrots. Stir to combine, cover, and continue simmering until the vegetables are cooked through and the meat is very tender, about 20–30 minutes.

About 5 minutes before serving, stir in the green peas and pimento-stuffed olives (if using) so they warm through but stay bright. Taste the stew and adjust seasoning with salt and pepper as needed.

Remove and discard the bay leaves. Stir in chopped fresh cilantro. Let the stew rest off the heat for 5 minutes to meld flavors.

Serve the Dominican-style goat stew hot with white rice, tostones, or boiled yuca. Garnish with extra cilantro and lime wedges on the side for squeezing over the stew.