Colombian Sancocho with Pipilongo & ZenĂș Spice
Posted on July 09 2025
Inspired by a South American classic stew.
Colombian Sancocho with Pipilongo & ZenĂș Spice
Rated 5.0 stars by 1 users
Category
Soups
Servings
4-6
Prep Time
30 minutes
Cook Time
1-2 hour
Author:
Curio Kitchen
Recipe courtesy of Alejandra Zuluaga.
We adapted this classic South American recipe from one of our suppliers, Alejandra Zuluago, who runs a small, woman-owned spice company out of BogotĂ , Colombia. While there are many versions of sancocho, it is always a comforting and flavorful stew. In our version, pipilongo adds depth and mild heat and our Colombian-inspired ZenĂș Spice adds rich yellow color and an uplifting scent. Serve with rice and avocado, and an extra sprinkle of ZenĂș Spice overtop.
Note:AlĂ© wrote her recipe for a pressure-cooker but we tested it using an Instant PotÂź â if you donât have either, cook the stew in a heavy pot on the stove and follow the longer cook times noted below. When grinding pipilongo, start by giving the pod a quick âbashâ with the pestle to release the seeds from the pod-long stem; pick out and discard the stem.
Ingredients
- 2 pounds skin-on, bone-in chicken thighs
- 1 tablespoon neutral oil
- 1 teaspoon sea salt
- 1 onion, chopped
- 2 ripe tomatoes, chopped
- 2 garlic cloves, smashed
-
4 whole pipilongo pods
-
1 heaping tablespoon ZenĂș Spice
- 1 yuca (about 1 pound), peeled, cored, and slicedÂ
- 2 green plantains (6-8 ounces), peeled and choppedÂ
- 1 ear fresh corn, husked and cut into 4 chunks
- 2 tablespoons butter
- 1 onion, chopped
- 2 scallions, chopped
- 2 ripe tomatoes, choppedÂ
-
1 pipilongo pod, ground
- Sea salt
-
ZenĂș Spice
For the stew:
For the hogao or Colombian sofrito:
For garnishing
Directions
Make the stew Season both sides of the chicken thighs with the salt.
- Put the oil into the Instant pot on set to sauté. Add the chicken skin side down and cook until the skin has some color, about 4 minutes (about the same time stovetop).
- Add the onions, tomatoes, garlic, and spices to the pot, along with enough water to cover the chicken â about 4 cups. Affix the Instant Pot lid, cook for 30 minutes on high (medium heat, pot partially covered, 45-60 minutes stovetop).
Make the hogao or sofrito Put the butter into a large skillet set over medium heat on the stove; when it melts add the onion, scallions, and tomatoes. Cook until the onions are golden and the sauce is thick, 10-15 minutes. Stir in the pipilongo powder and add salt to taste.
Finish the soup Manually release the pressure. Add the yuca to the Instant Pot, set the heat to sauté, and cook for 10 minutes (medium heat and same time stovetop). Add the plantains and corn and cook for another 6-7 minutes or until the plantain is tender.
- The chicken should be falling off the bone, so if youâd like you can remove the bones, but itâs not necessary. Stir the hogao into the stew, taste, and add more salt if needed.
0 comments