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- Preparing Time: 8 hours and 40 minutes
- Total Time: -
- Served Person: 18
- ground black pepper to taste
- 4 tablespoons apple cider vinegar
- 4 teaspoons salt
- 1 teaspoon ground allspice
- 4 whole cloves
- 1 large onion, diced
- 2 teaspoons ground thyme
- 5 1/2 cups chicken broth
- 3 teaspoons dried oregano
- 1 1/2 teaspoons cumin seeds
- 5 bay leaves
- 8 dried ancho chiles - stemmed, seeded, and cut into strips
- 8 dried guajillo chiles - stemmed, seeded, and cut into strips
- 2 dried cascabel chiles - stemmed, seeded, and cut into strips
- 7 pounds goat meat
- 12 cloves garlic, minced
- 8 medium plum tomatoes, quartered
- 2 fluid ounces tequila (such as sauza®)
- Carbohydrate 7.8
- Cholesterol 85
- Fat 4.3
- Protein 31.8
- Sodium 974
- Calories 208 calories;
Heat a dry skillet over medium heat. Toast chiles until fragrant, about 20 seconds. Transfer to a heat-proof container with a lid. Bring 5 cups of water to a boil and pour over chiles until just covered. Cover the container and set aside for 20 minutes. Pour chicken broth into a slow cooker set on Low. Add goat meat, onion, garlic, salt, oregano, thyme, cumin, allspice, whole cloves, black pepper, and bay leaves. Combine tomatoes, vinegar, and tequila in a blender and process until smooth. Add drained chiles and blend until as smooth as possible. Use a spoon to push the mixture through a small-holed strainer and add to the slow cooker; discard anything remaining in the strainer. Cover the slow cooker and cook until meat is tender, 8 to 10 hours. Skim fat and strain juices before serving.
