Entree: Costa Rica – Southern Culinary Region – Chifrijo (Layered Costa Rican bowl of rice, stewed beans, and fried pork topped with pico de gallo and avocado)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 5 min

Total 55 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 tsp (5 g) salt, divided
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) vegetable oil
- 2 cups (375 g) cooked long-grain white rice (about 1 cup uncooked)
- 2 cups (450 g) cooked red beans (drained if canned) or 1 can (15 oz) red beans, drained and rinsed (approx. 1.5 cups / 350 g)
- 1/2 tsp (2.5 g) ground cumin
- 1 tsp (5 g) dried oregano or 1 tbsp (3 g) chopped fresh oregano
- 2 cloves garlic, minced
- 1 medium tomato, seeded and diced (about 1 cup / 170 g)
- 1/2 small red onion, finely diced (about 1/2 cup / 75 g)
- 1 jalapeño or small green chili, seeded and finely diced (optional)
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 1 ripe avocado, diced
- Tortilla chips for serving
- 1 tbsp (15 ml) vegetable oil or lard for frying the pork

Instructions

1. Season the cubed pork with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) black pepper. Heat 1 tbsp (15 ml) vegetable oil in a heavy skillet over medium-high heat. Add the pork and brown on all sides, about 6–8 minutes.
2. Reduce heat to medium-low, add 1/2 cup (120 ml) water, cover, and simmer the pork until tender, about 25–30 minutes. Remove the lid and increase heat to medium-high to evaporate remaining liquid and fry the pork until crisp on the edges, about 5–8 minutes. Transfer to a plate and keep warm.
3. In a saucepan over medium heat, warm the cooked red beans with minced garlic, cumin, oregano, and remaining 1/2 tsp (2.5 g) salt. Simmer gently 5–7 minutes, mash a few beans for texture, and keep warm.
4. Prepare pico de gallo by combining the diced tomato, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Let sit 5 minutes to meld flavors.
5. Assemble chifrijo in shallow bowls or a communal dish: layer 1/2 cup (about 125 g) cooked rice per serving, spoon 1/2 cup (about 115 g) warm stewed red beans over the rice, then top with generous portions of fried pork.
6. Finish with a scoop of pico de gallo, diced avocado, extra cilantro, and a handful of tortilla chips. Serve immediately so the pork stays crisp.