Full Recipe
Author
Curio Kitchen | 2025-07-09
Description
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 Bogotà, 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 Zenú Spice adds rich yellow color and an uplifting scent. Serve with rice and avocado, and an extra sprinkle of Zenú Spice overtop.Note:Alé wrote her recipe for a pressure-cooker but we tested it using an Instant Pot® — if you don't 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 ‘bash' with the pestle to release the seeds from the pod-long stem; pick out and discard the stem.
