A potato dough built in two textures—cooked for softness and raw grated for structure. Roasted over embers on a cylinder, it picks up smoke and a light golden crust. Filled with pork cracklings for fat, crunch, and straight-up flavor. Hands-on work, but the bite explains why it exists.
Chiloé chochoca is not quick, but it has a clear logic: half softness, half structure. Peel half of the potatoes, cut them into chunks, and boil them in water for 20 minutes, until very tender.
While the first part boils, grate the rest of the raw potatoes and squeeze them firmly in a cloth. Let them rest for 5 minutes so the starch settles; they should stay moist, but not dripping.
Drain the cooked potatoes and mash them hot until smooth. Mix with the grated potatoes, salt, and most of the pork lard. Knead for 5 minutes
Turn what you find into an experience you can actually bring to your kitchen.
Prepare medium embers and grease the cylinder with the remaining pork lard. Spread the dough around it in an even layer, no thicker than a finger, and roast while turning for 30 minutes, until golden and firm outside.
Carefully remove the sheet of dough and spread the pork cracklings over the inner side. Roll it while still hot and return it near the fire for 5 minutes, just so the filling melts into the dough.
Let it rest for 3 minutes and cut into thick portions. The chochoca should be golden outside, soft inside, and have the cracklings evenly spread, not piled on one side.
