Discover the bold, smoky flavor of Chancho en Piedra, a traditional Chilean salsa blending roasted tomatoes, garlic, and spicy peppers with pork—ready in about 45 minutes for a rustic, unforgettable dip or topping.
Chancho en Piedra
Description
Chancho en Piedra is a beloved Chilean condiment that brings together the earthy flavors of roasted tomatoes, garlic, chili peppers, and a touch of pork fat or lard for richness. Traditionally prepared using a stone mortar and pestle, this chunky salsa-like dip is often served with freshly baked bread (pan amasado) or used to top grilled meats. Its name, which translates to "pig on a stone," reflects both its rustic preparation method and the addition of pork fat that adds a deep savory note. It’s a true taste of Chilean countryside cuisine—bold, simple, and deliciously smoky.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Arrange the halved tomatoes (cut side up), unpeeled garlic cloves, and chili pepper on a baking tray. Roast for 25–30 minutes, until the tomato skins blister and start to caramelize and the garlic is soft.
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Let the vegetables cool for a few minutes. Peel the garlic and, if desired, remove the seeds from the chili for a milder flavor.
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In a mortar and pestle (or a food processor if needed), mash the roasted garlic, tomatoes, and chili pepper together until chunky but blended. If using a mortar, add ingredients gradually for better texture control.
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Stir in the pork lard (it will melt from the heat of the ingredients), salt, pepper, cumin, and vinegar. Mix until the flavors are well combined. Adjust seasoning to taste.
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Finish with chopped cilantro if desired. Let the Chancho en Piedra sit for about 5 minutes to allow the flavors to meld. Serve warm or at room temperature with crusty bread, empanadas, or grilled meats. Enjoy the smoky-spicy essence of rural Chile!
