Traditional Costa Rican Chifrijo Recipe
Chifrijo is a traditional Costa Rican layered dish made of rice, beans, pico de gallo, and crispy pork, which brings the longevity spirit of Costa Rica into your kitchen.
Servings: 4 people
Calories: 1659kcal
Ingredients
Pico de Gallo Ingredients
- 2 pcs tomatoes medium, seeded and diced
- ½ pcs red onion small, finely chopped
- 1 pcs jalapeño or pepper, seeded and finely chopped
- ½ cup fresh cilantro finely chopped
- 1 pcs lime Juice of 1 lime
- 1 tablespoon olive oil extra virgin
- Salt and pepper to taste
Beans
- 1½ cups cooked red kidney beans or canned, rinsed and drained
- 1 tsp olive oil
- 1 garlic clove minced
- 1 celery stick finely chopped
- 1 green onion sliced
- 1 handful fresh cilantro chopped
- 1 bell pepper finely chopped
- Salt to taste
Crispy pork belly - Chicharrón
Rice
- 2 cups cooked white or brown rice leftovers work great
Instructions
- In a skillet, heat olive oil over medium heat. Add the garlic, celery, green onion, and bell pepper. Sauté for about 5 minutes until softened. Stir in the beans, chopped cilantro, and salt. Cook for another 5 minutes and set it aside.1½ cups cooked red kidney beans, 1 tsp olive oil, 1 garlic clove, 1 celery stick, 1 green onion, 1 handful fresh cilantro, 1 bell pepper, Salt to taste
- Add the pork cubes to a skillet over medium-high heat and season with chili powder, oregano, cumin, salt, and pepper. Cook, stirring occasionally, until the pork is golden brown and crispy, about 20–25 minutes. Drain excess fat before serving.1 lb pork belly or pork rinds, 1 tsp chili powder, 1 tsp oregano, 1 tsp cumin, Pepper and salt to taste
- Dice the tomatoes, chop the onion, and finely chop the jalapeño (remove seeds). In a medium bowl, combine the tomatoes, onion, jalapeño, and cilantro. Season with salt and pepper, then squeeze the lime juice over the mixture. Drizzle with olive oil and mix gently.2 pcs tomatoes, 1/2 pcs red onion, 1 pcs jalapeño, 1/2 cup fresh cilantro, 1 pcs lime, Salt and pepper, 1 tablespoon olive oil
- In each soup bowl, layer a scoop of rice, a ladle of beans, a handful of crispy pork, and a generous spoonful of pico de gallo. Add sliced avocado or tortilla chips if desired.2 cups cooked white or brown rice
Notes
Serve it with Salsa Lizano and avocado slices in a bowl with tortilla chips for easy scooping.
Nutrition
Serving: 150g | Calories: 1659kcal | Carbohydrates: 81g | Protein: 38g | Fat: 131g | Saturated Fat: 45g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 63g | Cholesterol: 163mg | Sodium: 111mg | Potassium: 1244mg | Fiber: 13g | Sugar: 3g | Vitamin A: 2635IU | Vitamin C: 82mg | Calcium: 109mg | Iron: 7mg