Chifrijo with a Twist

Ingredients

• 1 cup (185g) white rice 1 cup (185g) white rice
• 1 cup (200g) black beans, cooked 1 cup (200g) black beans, cooked
• 1 lb (450g) pork shoulder, diced 1 lb (450g) pork shoulder, diced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste
• 1 avocado, sliced 1 avocado, sliced
• 1 cup (240ml) pico de gallo 1 cup (240ml) pico de gallo
• 1 lime, juiced 1 lime, juiced
• Tortilla chips, for serving Tortilla chips, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Cook the white rice according to package instructions.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the diced pork shoulder and cook until browned and cooked through.
3. 3.
   Sprinkle the cumin, paprika, garlic powder, salt, and pepper over the pork. Stir well to coat the pork with the spices. Cook for an additional 2 minutes.
4. 4.
   In a small bowl, combine the sliced avocado with the lime juice. Toss gently to coat the avocado in the lime juice.
5. 5.
   To assemble the Chifrijo, start with a layer of cooked white rice at the bottom of a serving bowl. Top with a layer of black beans, followed by the seasoned pork. Add a generous spoonful of pico de gallo and a few slices of avocado. Serve with tortilla chips on the side.

Treat your ingredients with care...

• Avocado — Choose ripe avocados for the best flavor and texture. To prevent browning, toss the sliced avocado with lime juice before adding it to the dish.

Tips & Tricks

• For a spicier kick, add some diced jalapenos to the pico de gallo.
• If you prefer a vegetarian version, substitute the pork with grilled vegetables or tofu.
• Serve the Chifrijo with a side of plantain chips for an extra crunch.
• Customize the spice level by adjusting the amount of paprika and cumin in the pork marinade.
• Make a larger batch of pico de gallo and use it as a topping for other dishes like tacos or grilled meats.

Serving advice

Serve the Chifrijo with tortilla chips on the side for scooping up the delicious mixture of rice, beans, pork, and pico de gallo. Garnish with a sprig of fresh cilantro for added freshness.

Presentation advice

To make the dish visually appealing, layer the ingredients in a clear glass bowl, allowing the vibrant colors of the rice, beans, pork, and pico de gallo to shine through. Top with the sliced avocado and serve with a side of tortilla chips.