Clean up your goat meat and season with knorr (or your choice of seasoning) and salt. Marinate for at least 30 minutes, smoke the meat over an open fire, or grill, or use your oven. Sorry, I don't have the picture of the smoking process, the weather wasn't friendly at all...lol so I just left it on the grill and check it the meat once when I wanted to flip it.
When the meat is smoked enough (almost cooked) remove and let it cool down. Cut into small bites and set aside.
Clean up the habanero/rodo and coarsely chopped them up. You can use a chopper, food processor, mortar, and pestle, or a blender. If you're using a blender make sure you blend with as little water as possible or you drain the water afterward.
Place a skillet (preferable) over high heat, allow the skillet to get hot.
Add the smoked meat, add about a quarter cup of water. Cover and let the water dries up. The meat should be tender when the water is dried.
Add the sliced green pepper and the onions and combine.
Add the pepper and seasoning and salt to the meat. Cook for about 5 minutes, because you want to preserve the freshness of the pepper.
Combine the mixture to prevent burning, cover and cook for additional 2 minutes. Check for the seasoning, adjust if necessary.