Costa Rican Casado

  • Prep 45 min
  • Total 60 min
  • Ingredients 15
  • Servings 4
Costa Rican Casado


  • 4 pork chops
  • Salt and pepper, to taste
  • 2 garlic cloves, crushed
  • vegetable oil, for frying
  • 1/2 cup beef broth
  • 2 ripe plantains, peeled and sliced
  • 1 small head of lettuce (Iceberg)
  • 1 sliced tomato
  • 1 carrot, grated
  • vinaigrette, to dress the salad
  • 3 cups white rice, cooked
  • 3 cups black beans, cooked
  • 4 eggs, fried or hard boiled
  • 1 cup queso fresco, sliced
  • tortillas, as preferred


  • 1
    Begin by seasoning the pork chops with the salt, pepper and garlic. In a large skillet, heat two tablespoons vegetable oil over medium heat and cook the pork as desired on each side. Then 'deglaze' the same pan (create a sauce from the drippings) by adding 1/2 cup beef broth and bring to a boil. Let reduce to 1/3 cup and set aside.
  • 2
    In a separate frying pan, fry the plantain slices in a bit of oil until golden-brown.
  • 3
    Meanwhile, prepare the salad by combining the grated carrot and tomato slices. Season with salt, pepper and vinaigrette; set aside.
  • 4
    To assemble, cover four large plates with banana leaves and place the prepared portions side-by-side: one pork chop with a little salsa for each dish, with a serving of fried plantains to the side, followed by salad, rice, beans, one fried or hard-boiled egg and some slices of queso fresco. Make sure to have plenty of tortillas ready as well.
  • 5
    Serve immediately with a good cup of Costa Rican coffee or ice cold cervezas on a hot day.

  • Casado is typically served with black beans, but red or pinto beans can also be used.
  • The white rice can be switched for brown rice if you prefer.

No nutrition information available for this recipe
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