Crock Pot Cabrito en Salsa (Goat in Sauce)

Cindy Puga


This is my version of Cabrito en Salsa Monterrey style. Hope you enjoy my crock pot recipe. I am always looking for ways to make meals in a crock pot. This is my husband's favorite. I prefer roasted/grilled Cabrito. This is a great way to have your meal waiting for you when you come home at the end of the day!

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4 very hungry people
30 Min
5 Hr
Slow Cooker Crock Pot


3 lb
young goat (hind and leg portion are the meatiest) cut into medium size pieces
1 small
onion diced
1 small
bell pepper diced
1 stalk(s)
celery with leaves diced
2 medium
bay leaves
2 can(s)
diced tomatoes
3 clove
garlic finely minced
serrano chiles whole (adjust for heat)
1/2 tsp
mexican oregano dried
1 tsp
ground cumin
1 tsp
ground black pepper
1 tsp
salt (adjust to your taste)
2 Tbsp
oil for braising goat pieces
32 oz
chicken broth to de-glaze pan and enough to cover goat and veggies in crock pot.


1Turn on crock pot to high and cover.
Sprinkle goat pieces liberally with Salt and Pepper.
Heat oil in pan.
Place pieces in pan and brown on each side. This should take about 4-6 minutes each side
Remove browned pieces and place in the crock pot
2Add diced onion, bell pepper, celery, garlic, cumin and oregano to the pan with 1/2 cup of chicken broth to cook veggies and de-glaze the pan. When onions are translucent and other veggies are soft.
3Add whole serranos to crock pot nestled in goat pieces.
Add diced tomatoes with juices poured directly over the goat pieces to crock pot.
Add sauteed veggies and any liquids in pan directly over tomatoes and goat pieces.
Add enough chicken broth JUST to cover goat pieces. Save any extra chicken broth for another recipe.
Place bay leaves on top and cover
Cook on high for two hours and turn down to low for 2 or more hours OR cook on low for 6 - 8 hours. The meat should be very tender and will easily fall off the bone.
4Remove bay leaves. Serve in bowls with fresh corn tortillas. Hope you enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Wild Game
Regional Style: Mexican