Chifrijo (Costa Rican Pork and Bean Bowl)

Central American

Chifrijo (Costa Rican Pork and Bean Bowl)

Costa Rican chifrijo consists of a steaming bowl of tender beans in a delicious broth topped with chicharrón (pork belly), a little bit of chimichurri, and chili peppers, served with tortilla chips.

Ingredients

For the beans

2 cups (16 ounces) dry dark red kidney beans*

14 cups (112 fl. ounces) water

1/2 onion, cut in chunks

1 garlic clove

1 celery stalk

2 teaspoon salt

For the chicharrón

2 pounds pork belly, cut into bite size cubes

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

For the rice

1 cup long grain rice

1 tablespoon vegetable oil

2 tablespoons onions, diced

2 tablespoons bell pepper, diced

1 teaspoon garlic, diced

1 teaspoon salt

2 cups water

For the chimichurri

1 large tomato, seeded and diced

1/2 bell pepper, diced

1/2 onion, diced

3 tablespoons cilantro, chopped

Juice from 1/2 lime

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

To serve

1 avocado, sliced

Tortilla chips

Instructions

• Place the dry beans in a large bowl. Cover them with 2 inches of water and soak overnight.
• Drain the soaking water and rinse the beans.
• To a large pot, add the water, beans, onion, garlic, and celery. Bring to boil and cook, uncovered for 1 hour.
• Add the salt, lower the heat, cover and cook for another 20 minutes. Set aside. (This can be done up to 5 days in advance and stored, covered in the refrigerator.)
• Season the meat and separate the chunks with more fat.
• In a skillet, over medium-high heat, cook the fatty pieces first until crispy (about 15 minutes). Remove and place them on a plate lined with a paper towel.
• Add the rest of the pork to the skillet and cook for 15 to 25 minutes, or until all pieces are crispy. Remove the cooked pork and fat and set aside.
• In a small pot, heat oil. Sauté onions, bell pepper, and garlic for about 1 minute.
• Lower the heat, add the rice and stir for 2 minutes.
• Add the water and salt. Cover the pot and let it cook for 15 minutes.
• In a small bowl, mix all ingredients and set aside. (Can be made up to 2 days in advance and stored, covered in the refrigerator.)
• In a bowl, add rice. Top with beans, chicharron, and chimichurri. Add sliced avocado and tortilla chips.