Chifrijo

Ingredients

• 350 grams pork post (preferably with bacon) in pieces
• 1 tablespoon pepper
• 1 tablespoon paprika
• 2 tablespoons oregano powder
• 1 tablespoon garlic powder
• Salt to taste
• 1 cup of oil for frying
• 850gr San Miguel pinto beans (2 Tins)
• 3 garlic cloves
• 1 brown onion small chopped
• 2 celery sticks small chopped
• 2 medium carrots small chopped
• 2 thyme branches
• 450gr Latin Deli Pico de Gallo
• coriander leaves for garnishing
• 300gr Mexico city corn chips chili lime
• 2 cups of long grain rice cooked one large avocado

Preparation

• To prepare the beans, put all the ingredients (garlic, onion, celery stick, whole and peeled carrots, pork rib, thyme branches) in a large pot under hot water and simmer for 1 hours over low heat then add the beans.
• Add salt to taste and cook 15 more minutes. Let cool.
• Now you have to prepare the pork, season it, add lemon juice and let it marinate for 1 hour.
• Then you put oil in a medium saucepan, add the whole garlic chopped and the meat.
• Fry until golden brown and season again.
• Set a side Latin Deli Pico de Gallo to serve
• Finally, for the presentation of the Costa Rican dish, you cook 200 grams of white rice, cut an avocado into thin strips and serve with Mexican City Corn Chips Chili Lime.
• To serve In a soup plate, place a layer of rice, then a layer of beans, a layer of pork rinds, on top a layer Latin Deli Pico de Gallo and finally, the avocado and the corn chips on one side.