Dominican Republic 365
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Dominican Republic 365
The soul of the Dominican southwest
Chenchén con Chivo is perhaps the most iconic regional dish of the Dominican southwest, a pairing of cracked dried corn cooked to a thick, grainy consistency with slow-stewed goat meat. Chenchén is made by cracking dried corn kernels and cooking them slowly with coconut milk, butter, and salt until they achieve a texture similar to coarse polenta or grits, with a subtle sweetness from the coconut.
The chivo (goat) component is prepared as a traditional chivo guisado — bone-in goat pieces braised in a rich sauce until fall-apart tender. When served together, the neutral, slightly sweet chenchén provides the perfect canvas for the boldly flavored goat stew, and the combination is considered one of the most authentic expressions of southern Dominican cuisine.
This dish is deeply tied to the identity of the Azua, San Juan, and Barahona provinces, where goat farming and corn cultivation are traditional livelihoods. It is the required dish at patron saint festivals and rural celebrations throughout the south. Visitors to the region who skip chenchén con chivo have not truly experienced southern Dominican food culture.
Cut 1.5 kg goat meat into chunks and marinate with salt, mashed garlic, oregano, and the juice of a couple of sour oranges, ideally overnight or at least 30 minutes.
Heat oil in a heavy pot over medium-high heat and brown the goat pieces on all sides, 8 to 10 minutes, then remove and set aside.
In the same pot, saute chopped onion and bell peppers 3 to 4 minutes, then stir in tomato sauce, more garlic, and oregano, and cook 2 minutes.
Return the goat to the pot, add enough water to cover, bring to a boil, then reduce heat to low, cover, and simmer 1 to 1.5 hours until the meat is fork-tender, adding water as needed.
While the goat stews, rinse 3 cups cracked dried corn that has soaked at least 2 hours, then cook it in a separate pot with 3 cups water over low heat 30 to 35 minutes until softened.
Stir the coconut milk and evaporated milk gradually into the corn and continue cooking uncovered over low heat 20 to 25 minutes, stirring often, until thick and creamy like coarse polenta.
Stir the butter into the chenchen and season with salt to taste.
Uncover the goat pot for the last 10 minutes of cooking to let the sauce reduce and thicken slightly.
Serve the stewed goat and its sauce spooned over a mound of chenchen.
A home-style reference method; every family and kitchen has its own version.
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