Kaldereta

Ingredients

• 2 tablespoons butter 
• 28 ounce canned tomatoes crushed undrained canned
• 2 ounce cheddar cheese grated
• 1.8 cup chicken stock see 
• 6 cups rice white cooked for serving
• 1 teaspoon garlic minced
• 1 teaspoon pepper black
• 1  jalapeno minced stemmed seeded
• 2 pounds goat meat good cut into two inch chunks. cuts from the leg, shoulder, and loin will be the most tender. beef round and lamb are both substitutes.
• 0.5 cup olive oil 
• 0.5 cup peas green frozen thawed
• 2 cups bell pepper sweet green red coarsely chopped (1 and 1 )
• 1 teaspoon sea salt 
• 0.8 cup creamy peanut butter 
• 0.5 cup tomato paste 
• 0.8 cup onion yellow chopped

Equipment

• bowl
• frying pan
• pot
• dutch oven

Directions

1. In a large bowl, combine oil, salt, and pepper.
2. Add meat, and stir to coat.
3. Let marinade at room temperature for 2 hours, turning meat occasionally.
4. Add butter to a large pot or dutch oven and melt over medium heat. When butter has just melted, add jalapeno, onion and garlic and sauté until light brown.
5. Add beef to pan and continue cooking over medium heat until the meat is seared on all sides.
6. Add tomato paste to the pot and incorporate with the meat and onion mixture.
7. Add crushed tomatoes, red and green peppers, chicken stock, and peanut butter. Cover and let simmer on low heat for 45 minutes, stirring occasionally.
8. Add cheese, peas, and chili pepper. Simmer on low heat, stirring regularly. When sauce has thickened (approximately 5 minutes), remove from heat.
9. Serve over white rice.