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Chifrijo

A hearty Costa Rican dish, chifrijo combines pork, beans, rice, tortilla chips, and fresh pico de gallo for a comforting and flavorful meal.
Prep Time20 minutes
Cook Time1 hour
Course: Main Course
Cuisine: South American
Keyword: Chifrijo
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.