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Meat, Americas

Costa Rican chifrijo bowl

Chifrijo is a Costa Rican bowl that combines rice, red beans, crispy pork, and fresh pico de gallo, topped with avocado and tortilla chips. For 4 people, it takes 55 minutes and stays easy to make, at about €3.00 per person. The key to success is pork that's well browned and a pico de gallo made right before serving.

Chifrijo mixes up "chicharrón" and "frijoles", a Costa Rican bowl of rice, beans, crispy pork, and pico de gallo.

Costa Rican chifrijo bowl
Total time
55 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
780 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Chifrijo plays on contrasts, tender rice, soft beans, pork that's crispy outside and juicy inside, and the tangy freshness of pico de gallo. Sliced avocado adds creaminess, tortilla chips add crunch. Every bite changes depending on what you scoop up, it's a dish you build as much as you eat.

It's a weeknight dinner that fills you up without needing constant attention, great for families who come home at different times since everyone can build their own bowl. Kids like picking at the chips and avocado, while adults can spice up their bowl with extra hot sauce. Mon Chou suggests it as a change from the usual routine without complicating weeknight cooking.

The ingredients

4 people

Butcher

  • Pork shoulder 600 g

Pantry

  • Riceoften in the pantry 250 g
  • Canned red beansoften in the pantry 400 g
  • Tortilla chips 1 bag
  • Cuminoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Hot sauceoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 3
  • Red onion 1
  • Fresh cilantro 1 bunch
  • Limes 2
  • Avocado 2
  • Garlic 2 cloves

The step by step recipe

  1. Cut the pork shoulder into small cubes, season with salt and pepper, add the cumin, and cook gently with a little water until the water evaporates. 30 min

    Once the water is gone, the meat starts browning in its own fat.

  2. Brown the pork cubes over high heat so they turn crispy. 8 min

    Don't stir too much, they need to form a crust.

  3. Cook the rice in salted water, then drain it. 11 min

    It should come out light and separate.

  4. Warm the beans with the crushed garlic, a bit of cumin, and their liquid. 8 min

    Mash a few beans to thicken the mixture.

  5. Make the pico de gallo by mixing diced tomatoes, red onion, cilantro, lime juice, and salt.

    For less bite, soak the red onion in cold water for ten minutes.

  6. Assemble the bowls with rice, beans, pork, pico de gallo, and sliced avocado, with the chips around the edge.

    Add the chips at the very last moment so they stay crunchy.

Our tips to get it right

  • Cut the pork into even cubes so they cook and brown consistently.
  • Drain the beans well before reheating if you want a less watery result in the bowl.
  • Serve all the components separately in small bowls when you have guests, so everyone can build their own.

The variations

  • Swap the pork shoulder for sliced chicken for a lighter version to cook.
  • For a vegetarian version, replace the pork with diced smoked tofu or tempeh browned in a pan.
  • For kids, serve the pico de gallo and hot sauce on the side and keep their rice and beans milder.

What to serve it with

  • A crunchy cabbage salad on the side
  • A glass of fresh limeade
  • Sliced mango for dessert

Storage

The components keep for 2 to 3 days in the fridge, in separate containers to keep the pork crispy. Pico de gallo should always be made right before serving, it doesn't keep well. Reheat the rice, beans, and pork in a pan or microwave before assembling the bowls.

Questions about this dish

Can you make chifrijo ahead of time?

The rice, beans, and pork can be made ahead and reheat easily. The pico de gallo, though, should be made right before serving to stay fresh and crunchy.

Can you substitute canned red beans?

Yes, homemade cooked red beans work just as well, just keep a bit of their cooking liquid for texture. Black beans are also a common alternative.

Does chifrijo freeze well?

The cooked pork and beans freeze well separately, for up to 2 months in a sealed container. The rice loses some texture after freezing, so it's better cooked fresh.

How do you get the pork really crispy?

First let the cooking water fully evaporate, the meat then starts browning in its own fat. After that, cooking over high heat without stirring too much forms the crispy crust.

How long does it take to make a Costa Rican chifrijo bowl?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Costa Rican chifrijo bowl?

About 780 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Costa Rican chifrijo bowl cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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