Chifrijo

Chifrijo represents the essence of Costa Rican cuisine in a single dish. It combines the best local flavors in one bowl. This makes it a perfect comfort food for any occasion. At its core, chifrijo is a dry stew of pork and beans. It’s topped with pico de gallo and tortilla chips. This mix creates a satisfying blend of textures and flavors.

The name “chifrijo” blends “chicharrón” (pork rinds) and “frijoles” (beans). It originated in San José’s bars during the 1970s.

The dish showcases Costa Rica’s culinary creativity. It’s unconventional yet deeply rooted in local ingredients.

What ingredients do I need?

• Pork: Use pork chops with fat. Separate the fat to fry as chicharrón topping. The meat goes into the stew.
• Kidney beans: Essential for authentic chifrijo. Pinto beans work as a substitute if needed.
• “Color”: A CostaRican mix of chopped onion, scallions, red peppers, and chilies. More color means better flavour!
• Seasonings: Salt and pepper are basic. Add cumin for extra depth. For serving: Use cooked white rice as a base. Top with tortilla chips and pico de gallo.
• Pico de gallo: Mix red onion, tomatoes, cilantro, oil, vinegar, and salt. It’s crucial for the complete recipe.

Why should you try chifrijo?

1. Complete meal in one bowl: this dish is a well-balanced dish that includes proteins, vegetables, and carbohydrates all in one serving. It’s a satisfying meal that covers all your nutritional bases.
2. One-pot wonder: Despite its complex flavors, chifrijo is surprisingly simple to prepare. Most of the cooking happens in a single pot, making it an excellent choice for busy weeknights or when you don’t want to deal with a sink full of dishes.
3. Globally accessible ingredients: While chifrijo is a Latin American dish, most of its ingredients are easily found in supermarkets worldwide. This accessibility makes it a great option for trying out international cuisine at home.
4. Customizable: This plate is incredibly versatile. You can adjust the spice level, swap out proteins, or add your favorite toppings to make it your own. This adaptability makes it a crowd-pleaser for various dietary preferences.

How to make chifrijo?

To serve, start with a bed of white rice, add a generous portion of chifrijo, and top with the reserved chicharrones.

1. Start by cutting the pork chops, separating the fat, bones, and meat. In a single pot, fry the fat to create chicharrones, then set aside.

2. Next, sauté the remaining pork meat and bones in the same pot. Remove and set aside.

3. In the same pot, sauté the vegetables. Start with onion and scallions until translucent, then add bell peppers and chilies.

Add the red kidney beans with their cooking liquid and a bit of water if needed. Cook everything on low heat for about 45 minutes.

Tips and Tricks for making chifrijo:

1. Don’t forget the texture: The contrast between the soft stew and the crunchy toppings is what makes chifrijo special. Make sure your tortilla chips are crisp and your chicharrones are freshly fried for the best experience.
2. Don’t rush the cooking process: Allow the flavors to meld by simmering the stew slowly. This patience will reward you with a richer, more complex taste.
3. Make extra chicharrones: These crispy bits are often the first to disappear. Having extra on hand ensures everyone gets their fair share.
4. Prep your toppings in advance: Having your pico de gallo and other toppings ready before the stew is done makes assembly quick and easy.
5. Try accompanying your chifrijo with other side dishes like Cuban Yuca

Chifrijo

A hearty Costa Rican dish, chifrijo combines pork, beans, rice, tortilla chips, and fresh pico de gallo for a comforting and flavorful meal.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Servings: 6

Ingredients

For the Chifrijo:

• 2 tablespoons oil 30 ml
• 1 lb pork chops with fat (450 g)
• 1 large onion chopped (1 cup, 150 g)
• 4 scallions chopped (1/2 cup, 50 g)
• 1 red bell pepper chopped (1 cup, 150 g)
• 1 red chili chopped (1/4 cup, 30 g)
• 2 cups cooked kidney beans 300 g
• Water or broth as needed (about 2 cups, 500 ml)

For the Pico de Gallo:

• 1/2 red onion finely chopped (1/2 cup, 75 g)
• 2 medium tomatoes diced (1 cup, 150 g)
• 1/4 cup fresh cilantro chopped (15 g)
• 1 teaspoon salt 5 g
• 2 tablespoons oil 30 ml
• 2 tablespoons vinegar 30 ml

For Serving:

• 4 cups cooked white rice 600 g
• 2 cups tortilla chips 200 g

Instructions

Prepare the Pork:

• Start by cutting the pork chops, separating the fat, bones, and meat.
• In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add the pork fat pieces and fry until crispy and golden brown, about 5-7 minutes. Remove and set aside.

Cook the Pork:

• In the same pot, add another tablespoon of oil if needed, and sauté the remaining pork meat and bones until browned, about 5 minutes. Remove and set aside.

Sauté the Vegetables:

• In the same pot, add the chopped onion and scallions. Sauté until translucent, about 3-4 minutes.
• Add the chopped red bell pepper and red chili. Continue to sauté until the vegetables are softened, about 5 minutes.

Add Beans and Simmer:

• Add the cooked kidney beans along with their cooking liquid. If more liquid is needed, add water or broth to cover the mixture.
• Return the browned pork meat and bones to the pot.
• Reduce the heat to low and let the mixture simmer for about 45 minutes, stirring occasionally. Add more liquid if necessary to maintain a stew-like consistency.

Prepare the Pico de Gallo:

• While the chifrijo is simmering, prepare the pico de gallo. In a bowl, combine the finely chopped red onion, diced tomatoes, and chopped cilantro.
• Add salt, oil, and vinegar. Mix well and set aside to marinate.

Assemble the Chifrijo:

• To serve, start with a bed of cooked white rice in each bowl.
• Add a generous portion of the pork and bean stew on top of the rice.
• Top with the reserved crispy pork fat (chicharrones).
• Add a handful of tortilla chips and a scoop of pico de gallo.

Enjoy:

• Serve immediately, enjoying the hearty and flavorful combination of pork, beans, fresh pico de gallo, and crunchy toppings.

Course: Main Course

Cuisine: South American

Keyword: Chifrijo