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Chancho en Piedra

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.

Prep Time 10 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Estimated Cost: $  10
Calories: 150
Best Season: Summer
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
  • 4 large ripe tomatoes – (about 600 g)
  • 3 cloves garlic – (9 g)
  • 1 small red chili pepper – (15 g)
  • 1 tablespoon pork lard – (15 g)
  • 1/4 teaspoon salt – (1.5 g)
  • 1/4 teaspoon black pepper – (0.5 g)
  • 1/2 teaspoon ground cumin – (1 g)
  • 1 tablespoon fresh cilantro – (4 g)
  • 1 tablespoon white vinegar – (15 ml)
Instructions
  1. 1
    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.
  2. 2
    Let the vegetables cool for a few minutes. Peel the garlic and, if desired, remove the seeds from the chili for a milder flavor.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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!
Keywords: Chancho en Piedra, Chilean salsa, Chilean pebre, tomato salsa with pork, smoky salsa
Read it online: https://www.leonisteam.com/recipe/chancho-en-piedra/