Chifrijo | FoodieAtlas

Ingredients

For the Beans:
1 cup dried red beans (or 2 cans of cooked red beans, drained and rinsed)
1 onion, finely chopped
2 cloves garlic, minced
1 green bell pepper, finely chopped
1 tomato, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
2 cups chicken or vegetable broth
1 tablespoon vegetable oil
Salt and pepper to taste
For the Rice:
1 cup white rice
2 cups water
1/2 teaspoon salt
For the Pork:
1 lb pork belly or pork shoulder, cut into small cubes
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and pepper to taste
1 tablespoon vegetable oil
For the Garnishes:
1 ripe avocado, sliced
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Hot sauce (optional)

Instructions

Prepare the Beans

If using dried beans, soak them overnight, then drain and rinse. Cook them in a pot with enough water to cover them, simmering until tender, about 1-1.5 hours. Drain and set aside.

In a large pan, heat the vegetable oil over medium heat. Saut√© the onion, garlic, green bell pepper, and tomato until soft.

Add the cumin, paprika, oregano, and cooked beans. Pour in the chicken or vegetable broth. Simmer for about 15 minutes, letting the flavors meld together. Season with salt and pepper to taste.

Cook the Rice

Rinse the rice under cold water until the water runs clear. In a medium pot, bring the 2 cups of water to a boil.

Add the rice and salt, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and water is absorbed. Fluff with a fork and keep warm.

Prepare the Pork

In a bowl, toss the pork cubes with paprika, garlic powder, cumin, salt, and pepper.

Heat the vegetable oil in a large skillet over medium-high heat. Add the pork cubes and cook until browned and crispy on all sides, about 8-10 minutes. Remove from heat.

Assemble the Chifrijo

In bowls, layer the rice and beans. Top with the crispy pork.

Garnish with avocado slices, fresh cilantro, and lime wedges.