Chifrijo
User Reviews
5
2 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
2 hrs
-
Rest Time
30 mins
-
Total Time
3 hrs
-
Servings
8 people
-
Course
Main Course
-
Cuisine
South American, Costa Rican
Chifrijo
Report
Chifrijo is a delicious traditional Costa Rican dish made with frijoles and pork rind, accompanied by pico de gallo and rice.
Share:
Ingredients
For the beans
- 1 lb frijoles cubaces large red kidney beans), soaked for 12 hours, dry
- 2 tems cilantro
- 2 scallions , chopped
- 1 red bell pepper , finely chopped
- 4 cloves garlic (with skin)
- 2 cloves garlic , crushed
- 5 tablespoons olive oil
- salt
- black pepper
For the pico de gallo
- 4 ripe tomato peeled, seeded and cut into small cubes
- 1 red onion , thinly sliced
- 1 cilantro finely chopped, small bunch
- ½ teaspoon salt
- lime juice juice of 2 limes
- 4 tablespoons olive oil
For the pork
- 10 oz. chicharron (pork rind), cut into pieces
- 10 oz. pork shank , cut into large cubes
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon thyme
- 1 tablespoon oregano
- 2 tablespoons water
- 5 tablespoons vegetable oil
- salt
- black pepper
For the rice
- 1 white onion , chopped
- 4 cloves garlic , crushed
- 1 red bell pepper , chopped
- 1½ cup white rice
- 3 cups water
- 1 teaspoon salt
To serve
- jalapeno pepper , sliced
- avocado (ripe), sliced
- corn tortillas , grilled or fried
- A few lices lime
Equipment
- Pressure cooker
- Dutch oven
Instructions
Beans
- Drain the beans, and add into a pressure cooker.
- Cover them with water and add 2 tablespoons olive oil, cilantro, 1 scallion, whole garlic cloves, and half of the bell pepper.
- Heat over low heat and mix for 5 minutes.
- Then lock the pressure cooker and cook, on medium-low heat, for 45 minutes.
- After 45 minutes, open the pressure cooker and check the cooking of the beans. If they are not tender enough, close the pressure cooker and continue cooking for 15 minutes
- While cooking the beans, in a frying pan, prepare a sofrito with the remaining olive oil, the crushed garlic, the remaining scallion, the second half of the bell pepper, salt and pepper.
- When the beans are cooked, open the pressure cooker, add this sofrito mixture to the beans and simmer for 15 minutes over low heat.
Pico de gallo
- Mix all the ingredients. Marinate for 30 minutes in the refrigerator.
Pork
- Mix salt, pepper, paprika, thyme and oregano and coat each piece of pork with this mixture.
- Heat the vegetable oil in a large Dutch oven and brown all the pieces of pork without drying them (add a little water if they are turning too dry).
- Once the pieces of pork are cooked, place them on a plate lined with paper towels.
Rice
- Heat the oil in a large Dutch oven over medium heat.
- Add the onion, garlic and bell pepper and cook for about 5 minutes, stirring regularly.
- Add the rice and cook for another 2 minutes, stirring constantly.
- Add the water and salt and cook for about 10 minutes or until all the water is absorbed.
To serve
- The chifrijo is served in bowls or soup plates.
- First put a layer of rice, then a layer of beans and a little of their sauce, a layer of pork and finally the pico de gallo.
- The result is hot and cold.
- Serve with grilled or fried corn tortillas, sliced avocado, jalapeño pepper and slices of lime.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
