Entree: Chile – Southern Chile – Chochoca (Rustic Southern Chilean potato flatbread made from grated raw and cooked potatoes, cooked on a griddle and traditionally served with roasted pork)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 45 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled and divided
- 1 lb (450 g) cooked mashed potatoes (from about 1 lb/450 g potatoes)
- 4 tbsp (60 ml) pork lard or vegetable shortening
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour, plus extra for dusting
- 1 large egg (approx. 50 g)
- 1 tbsp (15 ml) neutral oil for the griddle
- 2 lb (900 g) bone-in pork shoulder or pork roast, trimmed
- 1 tsp (2 g) smoked chili powder or merkén (optional)
- 4 cloves garlic, minced (about 12 g)
- 1 tsp (5 g) dried oregano
- 1 tbsp (15 ml) vegetable oil for roasting
- Fresh chopped parsley or cilantro for garnish (optional)

Instructions

1. Preheat oven to 325°F (160°C). Rub the pork shoulder with 1 tbsp (15 ml) vegetable oil, minced garlic, oregano, 1 tsp (2 g) smoked chili powder or merkén if using, and 1 tsp (5 g) coarse salt. Place in a roasting pan, cover loosely with foil, and roast until very tender, about 2.5–3 hours. Remove foil for the last 30 minutes to brown. Let rest, then shred or slice before serving.
2. Meanwhile, prepare the potato mixture. Boil and mash enough potatoes to yield 1 lb (450 g) cooked mashed potatoes if you did not already have cooked potatoes. Coarsely grate the remaining 2 lb (900 g) raw potatoes and squeeze out excess moisture in a clean cloth; reserve the starchy liquid.
3. In a large bowl combine the grated raw potatoes, cooked mashed potatoes, 4 tbsp (60 ml) lard, 1/2 cup (60 g) flour, the egg, 1 tsp (5 g) salt, and 1/2 tsp (2 g) black pepper. Mix until a cohesive, slightly sticky dough forms; add a tablespoon of the reserved potato liquid or a little flour if texture needs adjusting.
4. Divide the dough into 4 equal portions (one per serving). On a lightly floured surface, shape each portion into a flattened oval or disk about 1/2 inch (1.2 cm) thick.
5. Heat a large cast-iron skillet or griddle over medium heat and add 1 tbsp (15 ml) neutral oil. Cook each potato cake 4–6 minutes per side, pressing gently with a spatula, until a deep golden-brown crust forms and the interior is cooked through. Work in batches to avoid crowding.
6. To serve, place each chochoca on a plate, top with shredded roasted pork, sprinkle with additional merkén or smoked chili powder to taste, and garnish with chopped parsley or cilantro. Serve hot.