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Goat Mole Rojo


  • 6 dried New Mexico chiles, without stems or seeds
  • Boiling water
  • 1/4 cup rendered bacon fat, divided
  • 1 yellow onion, diced
  • 4 garlic gloves, minced
  • 1 1/2 pounds goat stew meat
  • 1 Tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp ground cloves
  • 1/2 tsp fresh ground pepper
  • 1 bay leaf
  • 1 cup chicken broth
  • 1 Tbsp red wine vinegar
  • 2 plantains, peeled and cut into 1-inch slices


  • Lightly brown chiles in a medium-hot skillet. Place in a bowl and cover with boiling water for 20 minutes.
  • Sauté the onion and garlic in 2 Tbs of bacon fat into a hot Dutch oven.
  • Move the onions and garlic out of the center and brown the goat meat a small batch at a time, placing on a plate when browned until all the meat is browned.
  • Move the Dutch oven off the element, remove the onion and garlic and chop in a food processor. Drain chiles and add, along with the Worcestershire sauce, and all spices. Chop until smooth.
  • Replace the Dutch oven on the element, and add the rest of the bacon fat. Add the paste and heat for a few minutes while stirring.
  • Put the browned meat back in the pot along with the chicken broth and vinegar. Simmer, and then turn heat to the lowest setting for an hour. Keep covered, stirring occasionally.
  • Put the plantains in the pot and cook for another hour or so, until the meat falls apart. Stirring occasionally.
  • Enjoy!